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pork tenderloin with mushroom cream

a meat very inviting, enriched by the scent of mushrooms cream and wrapping the thread giving that particular full-bodied flavor and irresistible.

INGREDIENTS 800 grams of pork fillet

300 grams of mushrooms

20 g dried porcini mushrooms

Vegetable broth

Garlic Parsley Wine White

Sale

Butter

olive oil

flour 00

2 tablespoons cream

PROCEDURE

Wash and dry the tenderloin , tie it with string and pass it to roast in flour 00. Put the dried mushrooms to soak least an hour before in very hot water to allow them to rehydrate. Pour into a pan of 'olive oil and 25 grams of butter, add 3 cloves of garlic and parsley, add the mushrooms sizzle just mixed (frozen ones I had at home) and dried porcini mushrooms, after being filtered a strainer. Sprinkle with salt and half cup of white wine, let cook for few minutes and remove from heat and set aside. Pour into a bowl. Use the same pan to cook the tenderloin. Heat olive oil and more butter, add the garlic cloves and brown the tenderloin over high heat, fading forever with the white wine and salt. Pour the mushrooms and cover and cook for 30 minutes. Add a little 'to the time of the vegetable broth. When the gravy is a mix of mushrooms, add the cream and serve the cream of mushroom slices over the fillets. The whole mushrooms are served as side dish. I always recommend the tenderloin to rest before cutting.