Pork Fillets With Cream Sauce
|Loin pork||1 1⁄2 Pound, cut from the loin|
|Black pepper||To Taste, freshly ground|
|Onion||1 Small, finely chopped|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|White wine||1⁄2 Cup (8 tbs)|
|Cream||3⁄4 Cup (12 tbs) (heated)|
Season the pork fillets with salt and pepper.
Heat the butter and brown the meat 8 minutes on both sides.
Remove the meat and keep warm.
Saute the onion and the mushrooms in the same butter for 2 minutes.
Add wine and simmer, covered, for 10 minutes.
Combine the flour with 4 tablespoons cream.
Add the remaining cream to the pan.
Add the flour mixture, stirring constantly, until the sauce is smooth.
Cover the fillets with a little of the sauce and pass the rest separately.