A simple and quick recipe that is perfect for a special dinner as well as a regular lunch dish. Seasonal and tasty chanterelle mushrooms, juicy meat and this wonderful cream sauce twisted with your favorite wine together make a perfect dish 🙂

Ingredients:

500 g pork tenderloin, cleaned of the membrane and cut into slices
200 g of chanterelles, cleaned and rinsed
1 small onion, diced
50 ml of white wine
150 ml cream 30%
2 tablespoons of chopped dill
1/4 teaspoon turmeric
2 tablespoons of clarified butter
salt and pepper to taste

Procedure:

In a frying pan, dissolve 1 tablespoon of clarified butter and fry the onion until it is glass-colored, stirring occasionally. Add the chanterelles, increase the heat and fry for 2-3 minutes. Add salt, wine, increase the heat and evaporate the wine for less than 2 minutes. Add cream, bring to a boil, remove from heat and add turmeric and chopped dill, mix thoroughly. In the second frying pan, heat 1 tablespoon of clarified butter. Season the tenderloins on each side with salt and pepper. When the pan is really hot, arrange the tenderloin slices and fry on each side for 2 minutes. Transfer the fried meat to the cream sauce with chanterelles and heat it for 2-3 minutes. Serve with potatoes and your favorite salad 🙂

Enjoy!