Pork Tenderloin with Creamy Chanterelle Sauce
Over a year ago
708 views
Ingredients
No ingredients listed.
Accompaniment
SponsoredPenfolds Koonunga Hill Cabernet Sauvignon Merlot
Classically Australian style Cabernet with hints of black olive and rich ripe dark fruit. Softer, sweet fruit fills out the mid palate. Supple ripeness, supported by toasty oak on the finish. Buy this wine if you like: Fruity reds with smooth texture for easy driniking.
Description
Delicious, reach dish ready in just 20 minutes
Method
-
1
Melt the butter in a large heavy skillet over medium high heat. Add pork tenderloin and fry until soft. Add onion and fry until soft and translucent. Add the mushroom and sauté until the mushrooms begin to brown and almost all of the liquid has reduced. Season well with salt, pepper and paprika. Add cream and boil this mixture until thickened almost to a sauce consistency, about 8 minutes.
Season more if required and add fresh parsley.
In the meantime cook linguine (as per instruction on the package). Serve your linguine with sauce with parmesan sprinkled on the top.
Comments (0)