Grünbergpfandl

For the Grünbergpfandl, cut the well cleaned pork lung roast into 2.5 cm thick slices and season with salt and pepper. Fry in oil on both sides, remove and keep warm.

For the mushroom sauce, sauté the mushrooms in oil, remove and keep warm. Melt butter in pan, sauté onions and garlic until light, dust with flour, pour in soup, white wine and cream and boil down well.

Puree the sauce with a blender and add the mushrooms. Season with salt, pepper and thyme and round off with crème fraîche.

Arrange the pork tenderloin on plates and pour the mushroom sauce over it.

Preparation Tip:

The Grünbergpfandl is best served with fried potatoes or croquettes and vegetables or salad.

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