Pork fillet cooked with cream and mushrooms

Course: Main courses

Cuisine: African

Keyword: Mushrooms, Pork, Rice

Seizoen: All year

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 939kcal

Author: Diana Westerhof

Pork fillet cooked with cream and mushrooms is a delicious stew with tender pork fillet, crispy bacon, and mushrooms in a rich sauce. The combination of cream and mustard ensures a perfect balance between creamy and spicy. Also very easy, as everything cooks slowly together in one pan. Serve with rice so that no drop of that delicious sauce is wasted.

Print Recipe Add to Collection

Ingredients

30 ml olive oil
400 g pork fillet
150 g smoked bacon in cubes
1 onion in half rings
250 g mushrooms Sliced
2 cloves garlic finely chopped
1 sprig rosemary
500 ml cream
1 tbsp coarse mustard
salt
black pepper freshly ground
280 g rice

Instructions

Preparation

Cut 1 onion into half rings and 250 g mushrooms into slices. Cut 400 g pork fillet into strips or thin slices so that the meat cooks evenly later. The 150 g smoked bacon can be cut into cubes and the 2 cloves garlic finely chopped. Rinse the and have it ready - you will need it later.

Cooking

Heat 30 ml olive oil in a large pan over medium heat. Brown the pork fillet on all sides for about 4 minutes. Remove the meat from the pan, set aside, and keep warm under aluminum foil.
Fry the bacon cubes in the same fat over medium heat for about 5 minutes until they start to colour. Add the onion, mushrooms, garlic, and 1 sprig rosemary. Fry for another 5 minutes until the mushrooms release their moisture and the onion becomes translucent. Season with salt and freshly ground black pepper.
Now stir in 1 tbsp coarse mustard and 500 ml cream. Lower the heat a little and let the sauce simmer gently for 20 minutes with the lid half on the pan so that the flavours develop and the sauce becomes nice and creamy.
After 2 minutes of simmering, cook 280 g rice for 8 minutes according to the instructions on the package. After 10 minutes of simmering, return the pork fillet to the sauce so that the meat can warm gently in the last 10 minutes without drying out. Meanwhile, let the rice rest with a lid on for another 10 minutes. Then everything will be ready at the same time.

To serve

Scoop rice onto plates or into a nice dish. Pour the creamy mushroom sauce over it so that some of the sauce soaks into the rice as well.

Notes

This dish can also be made with pork fillet or shoulder chops; slightly fattier meat even adds extra flavour to the sauce. Leftovers keep well in the refrigerator for 2 days and can be gently reheated without curdling if a splash of milk or cream is added.

Nutrition