Tomato and chanterelle ragout with pork tenderloin
- 250 g Chanterelles
- 500 g small tomatoes
- 4 shallots
- 1 Bund Chives
- 600 g Pork fillet
- 1 EL Oil
- salt
- Pepper
- Sugar
- 200 g Cremefine for cooking
- 100 ml vegetable broth
40 minutes
very easy
- 1.
- Wash, clean and drain the mushrooms thoroughly. Wash and chop tomatoes. Peel shallots and cut into rings. Wash the chives and cut into rolls. Cut the meat into strips. Heat the oil in a coated pan. Fry the meat vigorously while turning. Season with salt and pepper, remove. Fry the mushrooms in the frying fat
- 2.
- Add the tomatoes and shallots, fry briefly, season with salt, pepper and sugar. Deglaze with cremefine and stock, simmer for 2-3 minutes. Mix in the meat and chives, except for something to garnish, season to taste. Sprinkle with the rest of the chives
1 person approx:
- 310 kcal
- 1300 kJ
- 37 g protein
- 14 g fat
- 10 g carbohydrates
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