Casserole with Pork Tenderloin and Chanterelles
A casserole featuring pork tenderloin and chanterelle mushrooms crafted from fresh ingredients in the Classic Sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg potatoes
- 30 g diced bacon
- 1 onion (diced)
- 250 g leek ring
- 400 g Frozen peas
- 1 can (400 g) chanterelle mushrooms
- 600 g pork tenderloin
- 30 g Butter
- Salt
- freshly ground pepper
- 3 packets Hollandaise sauce powder
- 375 g whipping cream
- 375 ml water
Instructions
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1.
Peel the potatoes and cook in salted water for about 20 minutes until not too soft, drain, let cool, then slice.
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2.
Cut the pork into approximately 2 cm thick slices, sear briefly on both sides in butter, then remove from pan.
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3.
In the cooking fat, brown the bacon cubes, add onion cubes, leek rings, thawed peas, drained chanterelles and potato slices; season with salt and pepper and sauté for about 5 minutes.
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4.
Place the vegetable mixture and pork slices into a greased baking dish, combine.
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5.
Whisk together the sauce powder, cream, and water, bring to a boil, then pour over the casserole. Cover the dish with foil and bake in a preheated oven at 190°C (mid) for about 30–35 minutes.
