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Categories:
butter pork loin shallots carrots morels white wine vegetable bouillon heavy cream cornstarch mixed serve
Viewed: 46 - Published at: a year agoIngredients
- 2 tablespoons butter
- 1 1/4 pounds pork loin diced
- 8 3/4 ounces shallots peeled
- 2 medium carrots peeled and sliced
- 1/3 cup morels dried, rinsed well, soaked in warm water for 1 hour
- 3/4 cup dry white wine
- 1 vegetable bouillon cube crushed
- 3/4 cup heavy cream
- 4 tablespoons cornstarch mixed with 5 tbsp water until smooth
- pappardelle to serve
Method
- Heat butter in a saucepan, add pork and saute for 3-4 mins. Season then remove from pan. Add shallots and carrots and saute for 1-2 mins. Add morels, morel soaking liquid, wine, crushed bouillon cube and 1/2 cup water. Cover and simmer for 10-15 mins. Add cream then cornstarch slurry. Add pork and bring to a boil. Simmer for 2-3 mins, stirring. Season. Serve with pappardelle.
