Pork Tenderloin Skewers on Wild Mushrooms

Clean the wild mushrooms and cut them into slices. Cut the pork tenderloin into 8 long strips, season with salt and pepper and thread onto 8 wooden skewers in a snake shape. Sear the skewers in oil on all sides. Add the vegetable cream and herbs, fry for 3-4 minutes, remove from the pan and keep warm.

Brown the wild mushrooms and onion in the drippings and deglaze with white wine. Pour in chicken stock and reduce for 5 minutes, then stir in Rama Cremefine to simmer and reduce until creamy. Season to taste with salt and pepper.

Cook the tender wheat in salted water until tender and drain. Cut the leek into rings and sauté in the vegetable cream. Add the tender wheat, sauté briefly and season to taste.

Put the wild mushroom sauce and the tender wheat on the plates, arrange the pork tenderloin skewers on the mushrooms. Serve garnished with herbs.

Preparation Tip:

Try this dish with saddle of venison and use red wine and game stock for the sauce.

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