Description
An exquisite dish that will delight You for the holidays, Your loved ones, family and friends. Tender, melting in your mouth pork tenderloin stuffed with spinach in a creamy sauce with chanterelles. Author: chef Russian restaurant in Germany, the execution is mine.
Ingredients
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Pork
1 piece
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Onion
1 piece
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Garlic
2 tooth
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Spinach
200 g
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Vegetable oil
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Salt
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Mushrooms
400 g
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Dry white wine
50 ml
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Cream
200 ml
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Flour
1 Tbsp
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Green onions
Cooking
Pork tenderloin rubbed with salt and pepper, leave to marinate
Shred 0,5 onion and 1 clove of garlic, fry in vegetable oil. Add the spinach, season with salt. Simmer until the liquid evaporates.
To make a long knife to cut through the slits along the grain
Lard the fillet with spinach and ground
Fry the meat in vegetable oil until it will turn brown and place in heat-resistant form. Bake in the oven at 180°C 15-30 minutes (time depends on thickness of tenderloin)
Prepare the sauce: Chop the other half onion, large mushrooms cut in half. Fry in vegetable oil onion, add the mushrooms.
Pour in the wine, crushed garlic clove and flour, mix
Add cream or sour cream. Optional - green onions.
Slice the meat into portions, serve the sauce with chanterelles
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