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Pork chops, with or without the bone can be substituted for the pork tenderloin.
This made enough for 4 people
This made enough for 4 people
- 700 grams pork tenderloin
- 225 grams (1/2 lb) white mushrooms (or any kind you like)
- 1/4 cup fresh "fine herbes" or 4 tsps (1 tblsp + 1 tsp) dry
- flour
- milk
- butter
- salt and pepper to taste
- Cut tenderloin into 3/4 inch medallions
- Melt some butter on a frying pan.
- Fry the medallions or chops until they are nicely browned and as done as you like them. You may need to fry in batches.
- Remove pork and keep warm
- Add more butter to the frying pan.
- When the butter froths, add the mushrooms.
- Cook until brown. Add more butter if necessary.
- Add enough flour to absorb the fat.
- Continue cooking for a few minutes.
- Sprinkle the herbs over the mushrooms
- Add some milk and stir, scraping all the good brown stuff off the bottom of the pan.
- Simmer for a minute or two. The sauce should thicken.
- Add more milk if the sauce is too thick.
- Put the meat back on the pan.
- Turn off the heat and stir to cover the meat with the sauce.
