Pork tenderloin in white wine cream sauce recipe

Ingredients:

• 1 Camembert
• One cup cream
• 1 kg pork
• 500g fresh mushrooms
• A cup of white wine
• A little flour
• A little butter

To refine, even in small quantities:

• Salt
• Garlic
• Pepper
• Thyme
• Parsley
• Marjoram

The preparation

The pork is first cut into thick slices and then flattened with the bare hand to the structure of the flesh, not to destroy. The pork is seasoned with salt and pepper and then the juicy meat from both sides of the pan-fried, however, note here also that the meat is cooked only briefly. In the newly created Bratensud the thinly sliced ​​fresh mushrooms simmered and distributed after this process over the freshly fried medallions. The newly purchased before the Camembert is superimposed upon the mushrooms into thin slices or cut. To come now to the wine, the browned bits with it and the cream extinguished and there is now following a normal recipe for the gravy sauces.