Pork Château with Mushrooms

Pork loin seared to a golden crust, then simmered in a velvety mushroom sauce that coats the spoon perfectly. The aroma of reduced white wine blends with the richness of the cream.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 572
• Protein: 49 g
• Carbs: 9 g
• Fat: 35 g

Ingredients

• 800 g Roast pork ( cut into thick slices )
• 400 g Button mushroom ( quartered )
• 2 piece Shallot ( finely chopped )
• 40 g Salted butter
• 150 ml Dry white wine
• 200 ml Cream
• 1 tbsp Wheat flour
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Veal stock concentrate ( liquid or reconstituted )

Instructions

1. Preparation of garnishes

   Finely mince the shallots. Clean the button mushrooms and cut them into regular quarters. Cut the pork roast into four thick slices, the famous 'châteaux'.

2. Searing the meat

   In a sauté pan, heat the salted butter until it foams. Place the pork slices. Sear over high heat until a brown crust forms on each side. Remove and keep warm.

3. Sweating and dusting

   In the same fat, add the shallots and mushrooms. Let them brown slightly. Sprinkle with wheat flour (singer) and stir for a minute to cook the flour without burning it.

4. Deglazing and reducing

   Pour in the dry white wine and the veal stock. Scrape the bottom with a spatula to loosen the juices. Let it reduce by half until the liquid is syrupy.

5. Cream binding

   Add the cream. Put the meat back into the sauce. Simmer over low heat until the sauce coats the spoon. Adjust the seasoning with sea salt and ground black pepper.

Chef's tips

• Never pierce the meat with a fork to flip it; use tongs to keep the juices inside.
• If the sauce is too thick, loosen it with a splash of white wine or water.

Storage

Keep refrigerated for up to 48 hours. Reheat gently in a saucepan to prevent the cream from splitting.