Pork & Mushrooms in a Cream & Tarragon Sauce
Sliced pork loin and mushrooms in creamy tarragon and white wine sauce. You'll think you're dining out it's that good!
Servings 4
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 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.
- 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.