Cooking time: 15 minutes
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
- words: Mary Gwynn
- pictures: David Merewether
You may also like
Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...
This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...
This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...