Ingredients
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olive oil
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2 (450 g) pork fillets (Also known as pork tenderloin just like steak, this is the fillet mignon of pork, it is more expensi)
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flour
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olive oil
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30 -40 g butter
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1 small onion, finely chopped
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3 garlic cloves, Crushed
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150 -200 g mushrooms, sliced (I use swiss brown but button mushrooms are fine)
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1 tablespoon Worcestershire sauce
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3 teaspoons tomato paste
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1 1/2 teaspoons paprika
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1 teaspoon chicken bouillon granule, concentrated (powder, cube or paste.. Mine is quite dense so you may have to adjust for taste depending on what yo)
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180 ml sour cream
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2 teaspoons lemon juice
Instructions
- I make this a lot for me and my hubby I buy pork fillet that usually vary in weight from 420g-460g for the two of us and this is perfect for us.
- Slice pork diagonally (allow 3-4 slices per person) and beat with a meat mallet to flatten slightly.
- Heat some olive oil in a pan. Dust pork with flour and shake away any excess flour. Place pork in pan and cook until browned on both sides and tender.
- For the Sauce.
- Heat about a Tablespoon of olive oil in a pan, add onion and garlic and cook until soft. Add the butter to the pan along with the sliced mushrooms cook until mushrooms are tender.
- Add Worcestershire sauce, tomato paste, paprika, water, chicken stock and lemon juice. Simmer for a few minutes and pour in sour cream stir until heated through.
- To serve place sliced pork on plate and pour sauce over. I served mine with cauliflower mash and garlic butter vegetables.