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🍽️ Tender Pork Tenderloin with Chanterelles, Red Wine Shallots and Bread Dumplings

485 kcal · 30 min · 4 servings

Tender Pork Tenderloin with Chanterelles, Red Wine Shallots and Bread Dumplings Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Clean the chanterelles carefully with a kitchen towel. Use a small knife to remove dirt between the gills. Cut very large mushrooms in half. Halve the shallots lengthwise, peel them, and finely dice one shallot. Cut the remaining shallots into halves or quarters, depending on their size.
  2. 2. Rinse the meat and pat it completely dry with kitchen paper. Remove any sinews. Cut the meat into pieces about 5 cm in size. Season the meat pieces all over with salt and pepper. Heat oil in a pan over medium to high heat. Fry the meat for about 3 minutes on each side. Spread a thin layer of mustard on the top side of the meat pieces. Pour 80 ml of wine and broth into the pan. Cover the pan and let the meat cook on low heat for about 10 to 15 minutes.
  3. 3. Bring about 3 liters of water to a boil in a medium pot. Add the bread dumplings to the boiling water. Let the water simmer gently on low heat. Cook the dumplings for about 12 minutes.
  4. 4. Melt 2 tablespoons of butter in a small pot over medium heat. Sweat the shallots until translucent for about 4 minutes. Drizzle the shallots with honey and let them caramelize for approx. 1 minute. Season the mixture with salt and pepper. Add cranberries and bay leaves. Pour in the remaining wine. Simmer the shallots covered for about 10 minutes until soft.
  5. 5. Remove the pork tenderloin from the pan. Wrap it in aluminum foil and let it rest. Pour the pan juices into a cup, but keep about 2 tablespoons in the pan. Reheat the pan. Add the remaining butter, the chanterelles, and the diced shallot. Fry the mixture for approx. 3 to 4 minutes, turning occasionally. Season the mushroom mixture with salt and pepper.
  6. 6. Slice the pork tenderloin. Add the juice from the foil to the reserved pan juices and mix well. Plate the pork tenderloin together with the chanterelles and red wine shallots. Drizzle everything with the pan juices. Serve the dish with the bread dumplings. Enjoy your meal! Tip: You can also use wild boar tenderloin or ostrich steak. For homemade bread dumplings, you can find the matching recipe here [recipeLink=150940].

Nutrition per serving