Recipe Pork with beurre meuniere and mushrooms : Practical and Delicious

Recipe Pork with beurre meuniere and mushrooms : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pork with beurre meuniere and mushrooms. You are currently reading Recipe Pork with beurre meuniere and mushrooms : Practical and Delicious. This recipe is the creation of the chef Kate Tait. Recipe Pork with beurre meuniere and mushrooms requires 15m, cook 20m and serve 4. Caution: allergy Contains milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

8 Ingredients

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  2 (about 650g total) pork fillets
  
  
  


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  60g unsalted butter, chopped
  
  
  


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  3 large eschalots, finely chopped
  
  
  


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  200g Swiss brown mushrooms, cut into wedges
  
  
  


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  1/3 cup (80ml) dry vermouth
  
  
  


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  1 cup (250ml) Massel chicken style liquid stock
  
  
  


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  Juice of 1 small lemon (or to taste)
  
  
  


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  1/2 cup roughly chopped flat-leaf parsley
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Slice pork 3cm-thick on an angle, then flatten using a meat mallet until slices are 5mm-thick. Season with salt and pepper.
  
  
  


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  Step 2
  
  
  
  
  Melt a third of the butter in a large frypan over medium-high heat until frothing. In batches, cook pork for 1-2 minutes, turning, until browned and just cooked. Transfer to a warm plate and cover with foil while you make the sauce. Add half the remaining butter and eschalots to the same pan.
  
  
  


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  Step 3
  
  
  
  
  Stir over medium heat for 2 minutes or until soft. Add mushrooms and cook for a further 2 minutes, then add vermouth and simmer for 2 minutes. Add stock and juice, and simmer for 4-5 minutes until reduced by two-thirds. Stir in parsley and remaining butter, and season to taste. Serve with pork.
  
  
  

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