Pork A La Creme
|Pork tenderloin||350 Gram|
|Lemon juice||15 Milliliter|
|Button mushrooms||100 Gram|
|Chicken stock||150 Milliliter|
|Dried egg powder||30 Milliliter|
|Single cream||150 Milliliter|
|Chopped parsley||15 Milliliter|
1. Trim any fat from the pork tenderloin. Cut the meat across the grain into 1 cm/1/2 in slices. Place in a bowl and add 15 ml/1 tbls each of oil and lemon juice. Mix well and leave to marinate for 30 minutes.
2. Peel and slice the onion. Clean and slice the mushrooms. Heat the remaining oil and the butter in a frying pan. Drain the pork from the marinade and fry the slices quickly on each side until lightly browned. Remove from the pan. Add the onion and mushrooms to the pan and fry until soft. Season with salt and pepper.
3. Add the chicken stock to the pan and cook quickly until reduced by about a third. Blend the egg powder and water to a smooth paste, then blend in the cream. Reduce the heat under the frying pan, add the cream mixture and stir until well mixed.
4. Return the pork to the pan and reheat very gently. Do not allow to boil. Sprinkle with chopped parsley and serve with mashed potatoes and a green vegetable.