Tender Pork Loins with Boletus Mushrooms

14/03/2014
Ivan
fromIvanNovice3990
"You had us at `tender fillet` but when you said `boletus` you left us speechless."
Preparation25 min.
Cooking60 min.
Тotal85 min.
Servings3
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Ingredients

  • pork loins - 25.5 oz (720 g)
  • butter - 4/5 cup (170 g)
  • vegetable broth - 2 cubes
  • flour - 2/5 cup (100 g)
  • garlic - 0.5 oz (10 g), ground
  • mushrooms - 12.5 oz (350 g), boletus
  • white wine - 2/5 cup (100 ml)
  • salt - 1 2/3 tsp (8 g)
  • asparagus - 3.5 oz (100 g)
  • nettle - 3.5 oz (100 g)
  • mint - leaves

Preparation

Form steaks from the pork loins, about 1/2″ (1.5 cm) thick. In a suitable pan, place the butter. Fry lightly on both sides.

Add the pre-cleaned and cut: mushrooms, garlic and leafy herbs. Add the wine, and once it evaporates, the pre-dissolved in water vegetable broth. Add salt and stew until tender in the resulting sauce.

Finish the dish off with a side of nettle, asparagus and crushed vegetable broth cube, stewed in 3 1/3 tbsp (50 g) butter. Decorate with fresh mint leaves.find similar recipes here

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