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Pork Loin with Specialty Mushroom Cream Sauce


For 2 servings:

300g Canadian pork loin, sliced thinly
100ml chicken stock
50ml white wine
50ml heavy cream
2 white button mushrooms
30g shallots, chopped
1/2 tsp mustard
1/2 tsp garlic, chopped
Chopped sage
Olive oil
Sea salt and freshly cracked pepper

Cooking Method

  1. Marinate pork loin with oil, salt and pepper and put it into the oven set at 200°C for 5 minutes.
  2. In a pan on high heat, add oil followed by shallots, garlic and sage. Sauteed for about 2 minutes. 
  3. Then add the mushrooms in followed by white wine, chicken stock cream and mustard.
  4. Sauteed till sauce is slightly thickened.
  5. Add the meat in. Season with salt and pepper and cook till sauce is thickened. 


Recipe by Chef Jeremy Choo & La Galerie De Dietrich

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