Pork LOIN with walnut crust and mushrooms

Submitted by enr on 11 Jun 2013
500 g pork LOIN
200 g mushrooms mushrooms
20 g dried porcini
200 g ground walnuts
3 onion
8 garlic cloves
1 egg (spreads)
200 ml white wine
200 ml mushroom soup
thyme, oregano, pepper and paprika
olive oil
Pork LOIN with walnut crust and mushrooms
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In the heated pan with a little olive oil seal pork LOIN. Season with salt, pepper, thyme and oregano. Cut the mushrooms and blanch them with a little white wine. Season them with salt, paprika and pepper. Soak porcini in warm water. Cut the onions into quarters. In yen * voice * saucepan put the sealed pork LOIN, chopped onion, garlic cloves, blanched mushrooms and porcini mushrooms. Pour over with white wine and mushroom broth. Season all over with a little thyme and oregano. Bake for 2 hours at 160 degrees. After the heat treatment Bring pork LOIN of yen * * voice pan. Wait to cool slightly and rub the entire surface of sirloin with an egg. Of baking paper spread chopped walnuts. Roll the tenderloin on all sides. Bake for 10 minutes at 200C to obtain a walnut crust. Serve portion of the counter fillet with mushrooms and a glass of red wine.
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11 Jun 2013