Loin with chanterelles and puree. EASY AND ECONOMIC
If they love meat in your house, they will surely adore this cut of loin tender and economical that well cooked is a delicacy. The loin Pork along with the sirloin are ideal pieces to cook in a pot or pan with an unctuous sauce of the kind that calls out for bread to dip at will.
Loin with chanterelles and puree. EASY AND CHEAP for a special day.
I usually do the piece of loin Whole and only after cooking is finished is that I cut it into slices, thus preserving its juiciness and tenderness.
This is an inexpensive dish overall, what goes up a bit in price are the chanterelles that you can always substitute mushrooms or mushrooms. It turns out rich, the sauce is spectacularly tasty and your family will not leave a trace.
Is Tenderloin with mustard It is one of those special family meals, ideal when suddenly you have a lot of people at home and you don't want or can complicate yourself, you put this recipe or the one of chestnut roast and everyone will be delighted. If you have more time and want to dedicate more time to it, you can always put the individual sirloins wellington style, stuff a chicken or do the fastest that is the beef ribeye.
Remember that this dish has only one drawback and that is that you cannot overcook it or you will end up with dry and not very tasty meat.
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loin with chanterelles
1 to be
1 skillet or low pot
- 1 kilo 1/2 pork loin celtic pig
- salt and ground black pepper
- 1 medium onion
- 3 garlic cloves
- 1/4 green pepper
- 1/4 red pepper
- 1 CDTA BOVRIL (optional) (concentrated broth)
- 100 ml whipping cream (vegetable or animal) hot or lukewarm
- 1 (or more) little slice jalapeno
- 1 CDTA DIJON mustard
- 250 ml of meat broth
- 300 gram chanterelles (you can substitute mushrooms)
- extra virgin olive oil
For the mashed potatoes
- 5 dad
- 100 ml hot milk or a little more if necessary
- fifty gram Butter
- pinch salt and black pepper
Cook the potatoes in salted water. Once cooked, mash them into a puree, add the milk, salt, pepper (a pinch), butter, mix well and reserve
meat and chanterelles
Season the meat well on all sides. Reserve.
Put a pot on the fire with a jet of oil and when it is hot, brown the loin on all sides, transfer to a source and reserve.
In the same pot (if necessary add a little more oil) add the onion, the garlic cloves and the finely chopped peppers, brown well
Add the broth, mix, add the teaspoon of BOVRIL, the teaspoon of mustard, mix and heat so that it integrates well into the sauce
Add freshly ground black pepper, be careful with the salt because calso, mustard and BOVRIL contain a lot of salt. Cook for 3 or 4 minutes, add the jalapeño slice and continue cooking
Add the meat to the pot and at the same time, the chanterelles all around, put the lid on the pot and cook for 10 minutes.
Add the hot or lukewarm cream, move the pot to and fro on the counter and cook for another 5 minutes without the lid.
Turn off the heat, let everything rest for about 10 minutes. Slice the meat, arrange it in the serving dish with the chanterelles on one side and the puree on the other.
Fine tune the texture of the purée by adding more or less milk until you get the right one. Do not mash the potato, leave the potato coarsely crushed so that it is noticeable in the bite, it is richer.
to enjoy this Loin with chanterelles and mashed potato.
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