Pork with mushroom sauce
4
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Adding cornflour to the sauce prevents the sour cream from curdling leaving you with a rich creamy mushroom sauce.
Ingredients
Olive oil
2 tsp
Pork fillet or tenderloin, raw
480 g, (Buy 600g), fat trimmed
Green shallot(s)
2 individual, finely chopped
Mushrooms
150 g, mixed variety, coarsely chopped
Garlic
1 clove(s), crushed
Salt-reduced liquid beef stock
½ cup(s), (125ml)
Cornflour
1 tsp
Light sour cream
⅓ cup(s), (80g)
Walnuts
2 tbs, finely chopped
Instructions
1
Preheat oven to 200°C. Heat oil in a large frying pan over medium-high heat. Cook pork for 1-2 minutes or until browned all over. Place pork on a small baking tray and bake for 10-15 minutes or until just cooked through.
2
Meanwhile, cook shallots, mushrooms, and garlic in same pan, stirring for 1 minute or until fragrant.
3
Stir in stock blended with cornflour and sour cream. Cook, stirring, over medium heat until mixture thickens. Season. Slice pork, pour over sauce and add any pan juices. Sprinkle with walnuts.
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