- 2 tbsp of rapeseed oil
- 1 pork loin cut into 2cm slices
- 300g of sliced mushrooms
- 3tbsp of chopped taragon
- 1 crushed garlic clove
- 200ml white wine
- 200ml chicken stock
- 150ml single cream
- Freshly ground pepper
- Garnish
- Additional chopped taragon
Pork and Mushrooms in a Cream and Tarragon Sauce
Sliced pork loin and mushrooms in creamy tarragon and white wine sauce.
Ingredients
Method
- Heat 1tbsp of oil in a pan and fry the pork loin slices until golden, then remove from the pan
- Add another tbsp of oil to the pan and fry the mushroom & garlic until cooked through and all juices have evaporated
- Add the wine, bring to the boil and simmer for 5 minutes to reduce by half
- Add the stock and simmer for another 5 minutes
- Add the cream, ground pepper, pork and tarragon and heat through for a few minutes
- Serve on a bed of rice or with mash and vegetables
- Garnish with some extra chopped tarragon