Pork & Mushrooms in a Cream & Tarragon Sauce
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
British
Pork & Mushrooms in a Cream & Tarragon Sauce
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Sliced pork loin and mushrooms in creamy tarragon and white wine sauce. You'll think you're dining out it's that good!
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Ingredients
- 2 tbsp rapeseed oil
- 460 g Pork tenderloin fillet cut into 2 cm slices
- 300 g mushrooms sliced
- 3 tbsp chopped tarragon
- 1 garlic clove crushed
- 200 ml white wine
- 200 ml chicken stock
- 150 ml single cream
- freshly ground pepper
Garnish
- Extra chopped tarragon
Instructions
- Heat 1 tbsp 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.
- Then 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 if wished.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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