Pork tenderloin with chanterelle mushroom sauce

 Pork tenderloin with cream sauce and chanterelle mushrooms. It is possible to use a different variety of mushrooms for this recipe, however they must be fresh and not canned. Another important thing is to not overcook the meat as pork filet tends to get dry when overcooked. As a side dish I recommend potato croquettes or rice.


Category: Main dish
Prep time: 10 mins
Cook time: 20 mins
Serves 3

Ingredients:
I pork tenderloin filet
200-300g chanterelle mushrooms 
150 ml cooking cream
1tbs Dijon mustard
2 cloves garlic
100ml white wine
100g butter 

Method:
Clean the meat of any fat or veins and cut into 2cm thick steaks. Finely dice the garlic. 
Heat up a little bit of cooking oil in a frying pan then fry the meat on both sides on high heat for about 2 minutes per side. Remove the meat from the pan onto a plate, add some salt and pepper and cover with thin foil.
Add butter to the pan and then garlic, let it become fragrant for a few moments then add the mushrooms and a little salt and pepper.
Fry for a few minutes while constantly stirring until the water from the mushrooms evaporate. 
Add white wine, let it sizzle, then stir in mustard.
Reduce by 2/3, add the cooking cream, stir and let it boil.
Return the meat to the pan alongside any juices left on the plate, set it on medium heat and cook until the sauce thickens.

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