Pork Tenderloin with Creamy Chanterelle Sauce
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
SponsoredPremiere Loire Anjou Chenin Blanc
A deliciously refreshing Loire Chenin Blanc. Fresh aromas of apple blossom and a touch of honey. Soft and rounded white wine showing luscious peach and melon fruits. Buy this wine if you like: Ripe whites with lively fruit and fragrant aromatics.
Description
Delicious, reach dish ready in just 20 minutes
Method
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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.
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