Creamy pork and mushroom ragout with rice

Based on 64 ratings

Vanessa

Editorial Assistant at Kitchen Stories

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
47 g
Fat
41 g
Carb
52 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.
    • 1 tbsp parsley
    • 200 g mushrooms
    • onions
    • 1 clove garlic
    • 500 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.
    • 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 g 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!