|500 g||pork tenderloin|
|50 ml||white wine|
|200 ml||chicken stock|
|oil for frying|
This dry wine cuts through the creaminess of the dish perfectly.
Roughly chop parsley and set aside. Clean and quarter mushrooms. Peel and finely dice onion and garlic. Trim pork tenderloin and cut into equal-sized pieces.
Heat oil in a frying pan set over medium-high heat and sear pork for approx. 3 min., or until golden brown. Remove meat from the pan, then sauté onions and garlic in the same pan for approx. 2 min. Add mushrooms and continue to cook for approx. 3 – 4 min. Season with sugar, salt, and pepper to taste.
Deglaze with white wine and simmer for approx. 2 – 3 min. over medium heat. Add cream and chicken stock and simmer for approx. 20 min. until sauce is thickened. Season with salt and pepper, then add pork back to the pan.
While the sauce cooks, prepare rice. Add water and rice to a saucepan and season with salt. Bring water to a boil, then reduce heat and simmer for approx 12 – 15 min., or until the rice is cooked. Fold in parsley and serve alongside creamy pork ragout. Enjoy!