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
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