Creamy pork and mushroom ragout with rice

Creamy pork and mushroom ragout with rice

Based on 49 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g pork tenderloin
200 g mushrooms
240 g rice
1 tbsp parsley
onions
1 clove garlic
50 ml white wine
400 ml cream
200 ml chicken stock
360 ml water
oil for frying
sugar
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large frying pan
  • large saucepan

Nutrition per serving

Cal
766
Protein
47g
Fat
41g
Carb
52g

Step 1/4

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.
  • 1 tbsp parsley
  • 200 mushrooms
  • 2 onions
  • 1 clove garlic
  • 500 pork tenderloin
  • cutting board
  • knife

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.

Step 2/4

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.
  • oil for frying
  • sugar
  • salt
  • pepper
  • large frying pan

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.

Step 3/4

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.
  • 50 ml white wine
  • 400 ml cream
  • 200 ml chicken stock
  • salt
  • pepper

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.

Step 4/4

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!
  • 240 rice
  • 360 ml water
  • salt
  • large saucepan

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!