Prep time:

Cooking time:

Total time:

Serves: 2

15g Dried Porcini

1tbsp Vegetable Oil

Large Knob of Butter

2 Shallots, sliced

1 Clove of Garlic

300g The Rare Breed Pig Company Pork Tenderloin, sliced thinly

150g Chestnut Mushrooms

1tbsp Chopped Fresh Sage

100ml Dry White Wine or Dry Cider

100ml Double Cream

Salt and Freshly Ground Black Pepper

Pork tenderloin is as tender and flavoursome as its name implies. It’s ideal sliced and simply pan-fried and works well with the traditional companion ingredients for pork – mushrooms, sage and cream

  1. Pour boiling water over the dried mushrooms and leave to stand for 10 minutes. Drain, reserving the liquid. Chop the mushrooms.
  2. Heat the oil and butter in a large frying pan. Add the shallots and cook for a couple of minutes until softened. Add the garlic and cook for a minute. Push the onion to the side of the pan and turn up the heat. Add the pork and brown quickly on both sides. Stir in all the mushrooms, sage and seasoning and cook for 3-4 minutes.
  3. Add the wine or cider and bring to the boil. Simmer for a few more minutes until the pork is cooked through and the liquid reduced by half. Stir in the cream and bring to the boil, stirring all the time Check seasoning and serve with boiled rice

  • words:
  • pictures: David Merewether

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