Creamy pork and mushroom ragout with rice

Creamy pork and mushroom ragout with rice

Based on 90 ratings
Vanessa Pass

Vanessa Pass

Food Editor at Kitchen Stories

Difficulty

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

Ingredients

Servings2
250 g
pork tenderloin
100 g
mushrooms
120 g
rice
½ tbsp
parsley
1
onions
½ clove
garlic
25 ml
white wine
200 ml
cream
100 ml
chicken stock
180 ml
water
oil for frying
sugar
salt
pepper
MetricImperial

Utensils

cutting board, knife, large frying pan, large saucepan

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-clean-mushrooms

How to clean mushrooms

how-to-deglaze

How to deglaze

how-to-cook-aromatic-rice

How to cook aromatic rice

Nutrition per serving

Cal766
Protein47 g
Fat41 g
Carb52 g
  • 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.
    • ½ tbsp parsley
    • 100 g mushrooms
    • 1 onions
    • ½ clove garlic
    • 250 g 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.
    • 25 ml white wine
    • 200 ml cream
    • 100 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!
    • 120 g rice
    • 180 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!

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