Rustic Lunch
From chriesi 16 years ago
- 50 minutes to make
- Serves 4
Pork tenderloin baked in hay under a salt crust with polenta and creamy mushroom sauce.
Ingredients
- 1 pork tenderloin shopping list
- 300 g flour shopping list
- 300 g coarse salt shopping list
- 3 egg white shopping list
- 2 handful of hay shopping list
- 200 g chanterelle mushroom shopping list
- 2 king trumpet mushroom shopping list
- 2 tablespoon butter shopping list
- 1 shallot shopping list
- 50 ml white wine shopping list
- 100 ml chicken stock shopping list
- 200 ml heavy cream shopping list
- 3 tablespoon grated parmesan shopping list
- 2-3 thyme twigs shopping list
- salt, pepper shopping list
How to make it
- Knead a dough out of egg whites, salt and flour.
- Roll out and place hay, meat and hay on it.
- Cover with another piece of dough and bake for 40-50 minutes on 180°C. Slice mushroom.
- Heat butter, add chop shallot and mushroom, fry for 3-4 minutes, add wine and let it absorb.
- Add chicken stock and thyme, cook for a minute, add heavy cream and parmesan, let it reduce a bit.
- Season with salt and pepper.
- Serve with polenta.
Details
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People Who Like This Dish 3
- elgab89 Toronto, CA
- choclytcandy Dallas, Dallas
- mamalou Attleboro, MA
- chriesi Zuerich, CH
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The Rating
Reviewed by 3 people-
you have some great recipes. thank you for your posts.
choclytcandy
in Dallas loved it
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Looks wonderful!
mamalou
in Attleboro loved it
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Looks spectacular and I bet it tastes heavenly!
elgab89
in Toronto loved it
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