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Pork Medallions in Chanterelle Cream Sauce | Tender & Creamy
(0)
40 min
Under an hour
Knuspr-Küche
Zarte Medaillons aus feinstem Schweinefilet, serviert in einer cremigen Pfifferling-Rahmsauce mit Weißwein, frischen Kräutern und vollem Aroma. Ein herbstlicher Klassiker der deutschen Küche.
Preparation method
Preparation
Place the dried chanterelles in a bowl, cover with approx. 200 ml of lukewarm water, and let soak for about 20 minutes. Then drain, collecting the mushroom soaking liquid through a fine sieve and setting it aside. Gently pat the chanterelles dry.
Finely dice the shallots and garlic cloves. Wash the fresh flat-leaf parsley, shake dry, and finely chop.
Meat & chanterelle cream sauce
Trim the pork tenderloin of any silver skin and cut into medallions approx. 3 cm thick. Lightly flatten the medallions with the ball of your hand and season with a little fine table salt and black pepper.
Chef's tip
The filtered mushroom soaking water gives the cream sauce an exceptionally rich wild mushroom aroma.
Do not overcook the pork tenderloin – cooked tender pink, the meat remains juicy and melt-in-the-mouth tender.
110 min
Masterpiece
