Pork loin surrounded by chanterelles in sauce. Perfect for dinner to surprise guests or yourself by presenting these small, inconspicuous (but very good) mushrooms.
- 700g pork loin
- 1 onion
- 2 cloves of garlic
- 100ml white wine (semi-dry)
- 3 tablespoons of soy sauce
- 2 bay leaves
- 3 grains of allspice
- 5 black peppercorns
- 1 teaspoon of thyme
- 200g chanterelles
- 100g heavy cream (30-36%)
- 3 tablespoons of wheat flour
- salt and pepper
Peel the onion, cut into small cubes. Chop the garlic finely. Clean the chanterelles and cut larger pieces into smaller ones.
Cut the pork loin into slices.
Heat a tablespoon of lard in a deep frying pan. Fry the pork loin slices on both sides until golden brown. Then remove from the pan and set aside.
Add onion and garlic to the pan and fry until translucent. Fry for one minute. Then add the chanterelles and fry until evaporated. Sprinkle with thyme, salt and pepper.
Pour the wine into the mushrooms and heat slowly until it reduces by half. Add 2 cups of boiling water and soy sauce. Boil.
Add the pork loin to the sauce and simmer for 10-15 minutes.
There’s one last step left. Sift the flour through a sieve directly into the sauce, stirring constantly. When the sauce thickens, add the cream and wait until it boils.
Try it. Season with salt and pepper.
Serve with potatoes and e.g. beetroots.
Enjoy your meal!