Saute of Pork Hongroise
Print recipe| Serves | 4 - 5 |
| Inspiration | Cordon Bleu Cookery School |
Ingredients
- 500 Gm (1.25 lb) 1 or 2 pork tenderloins
- 1 Tbsp butter
- 1 Tbsp olive oil
- salt and pepper to taste
- 1/4 cup diced onion or 2 shallots diced
- 2 Tsp paprika
- 2 Tsp all purpose flour
- 1/3 cup dry sherry
- 1/2 cup unsalted beef broth
- 3/4 cups sliced cremini or white mushrooms (or may use button mushrooms)
- 4 Tbsp half and half cream
Directions
|
Cut the pork tenderloin into diagonal silces that are about 1/2 inch thick  | |
|
Heat the oil and butter in a frying pan until the butter foams and then starts to colour. Saute the tenderloin quickly until it is coloured on both sides. Season with salt and pepper and set aside.  | |
|
In the same pan add the shallots (or onion) and saute until softened. Add the paprika and cook for an additional 2 - 3 minutes. Take off the heat and stir in the flour.  | |
|
Add a little bit of the beef stock and stir (the mixture will be thick). Add some more of the stock and stir again. Return the frying pan to the heat and add the remainder of the stock and the sherry. Stir well and then add the browned pork. Bring to a boil and simmer gently for about 20 minutes.  | |
|
Wipe the mushrooms (with a damp paper towel...do not wash in water or they will absorb the water and spoil the sauce). Slice the mushrooms and add to the pan and continue to cook for 10 - 15 more minutes. Add the cream, adjust the seasoning and heat through.  | |