filet de porc aux champignons - pork and mushrooms
This is a delightful French-Canadian specialty, and it's quite easy to prepare. The creamy mushroom sauce is wonderful over the pork tenderloin.
prep time
10 Min
cook time
45 Min
method
Saute
yield
4-6 serving(s)
Ingredients
- 1 pound pork tenderloin
- 1-2 clove garlic, minced
- 1 teaspoon paprika
- 2 tablespoons butter
- 1/2 teaspoon marjoram or savory
- 1/2 cup cream
- 1 cup sliced mushrooms
- 3 tablespoons white wine
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 2 tablespoons flour
How To Make filet de porc aux champignons - pork and mushrooms
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Step 1Rub the pork with the garlic, then sprinkle the paprika over the pork.
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Step 2Melt the butter in a skillet over medium heat, and brown the pork. Add mushrooms to the skillet, and use a spatula to stir the mushrooms until they're coated with butter. Add the wine, salt, pepper and marjoram (or savory) to the skillet. Cover the skillet and gently simmer over medium-low heat for 40 minutes. After 40 minutes of cooking, remove pork to a platter; cover with foil to keep warm until ready to slice.
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Step 3In a small bowl, stir the flour into the cream. Add the creamy mixture to the skillet, and cook until heated throughout, stirring constantly. Serve with the tenderloin.
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