Porc Fillet with Chanterelle Mushroom Sauce and Roasted Vegetables
recipe

Preparation Time: 1 hour
Serving Size: 4
This delightful recipe combines tender porc fillet, a rich chanterelle mushroom sauce, and colorful roasted vegetables. It’s a perfect dish for special occasions or a weekend treat.

Ingredients

- 1 porc fillet
- 3 dl dried chanterelle mushrooms
- 1 spring onion
- 2 tbsp butter
- 1 dl cream
- 2 tbsp rapeseed oil
- 2 beetroots
- 2 carrots
- 1 stalk of celery
- Crushed garlic
- Sea salt
- Black pepper
- Dried parsley
- Dried tarragon
- Cinnamon

Instructions

1. Thaw the porc fillet in the refrigerator overnight.
2. Sear the fillet in a pan with butter, seasoning with crushed garlic, sea salt, and black pepper.
3. Cook the fillet in the oven at 125°C (257°F) for about 10 minutes, until the internal temperature reaches 60°C (140°F).
4. Soak the dried chanterelles in cold water. Sauté chopped spring onion in butter, then add the drained mushrooms and a pinch of salt.
5. Pour the cooking juices from the fillet into the pan along with some of the mushroom soaking liquid. Bring to a boil and add cream. Simmer for a moment.
6. Peel and slice the beetroots, halve the carrots, and chop the celery.
7. Grease a baking dish with rapeseed oil and arrange the vegetables in sections. Season with salt and other spices.
8. Roast the vegetables in the oven for about 30-40 minutes, until they are tender.
9. Serve the porc fillet with chanterelle mushroom sauce and roasted vegetables.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 35 g
Fat: 25 g
Carbohydrates: 30 g
Fiber: 5 g

Reviews: 3.95 (2043 reviews) ★★★★★ share