Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp butter
- 500g pork loin, thinly sliced
- 1 brown onion, finely chopped
- 500g Swiss brown mushrooms, thinly sliced
- 2 cloves garlic, finely chopped
- 125mL white wine
- 120mL double cream
- 250mL chicken stock or broth
- 1 tbsp tapioca or arrowroot flour
- Sea salt & freshly ground black pepper, to taste
- ¼ bunch flat-leaf parsley, finely chopped, to serve
Method
- Heat 1 tbsp butter in a large frying pan or skillet.
- Sauté the pork for a few mins until it’s just cooked.
- Use a slotted spoon to remove the pork and set aside.
- Add the remaining butter to the pan and cook the onion until it starts to soften. Turn the heat up to high and add the mushrooms and garlic and cook until the mushrooms start to caramelise.
- Then add the white wine and let it sizzle for a min or so.
- In a small jug or bowl, mix together the double cream, stock and tapioca flour. Add this liquid to the pan and let everything simmer gently for a few mins.
- Season and taste.
- If the sauce is too thin, add more tapioca in a slurry — simply dissolve about 1 tbsp of tapioca in a small bowl with 1 tbsp of water. Pour this slowly into the pan and stir until you have the right consistency.
- If the sauce is too thick, you can thin it with some boiling water or cream.
- Return the pork to the pan and stir it through the sauce for about 1 min to warm through.
- Serve sprinkled with parsley.
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