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Dinner | Meat

Pork with mushroom sauce

This meal will help you deal with toxins effectively and enable the creation of energy from fat, carbs and protein

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Pork with mushroom sauce recipe
Serves:
4
Preparation:
10 Mins
Cooking:
20 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose, Eggs, Gluten, Soya, Sulphur dioxide
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What are the health benefits of Pork with mushroom sauce?

This meal will help you deal with toxins effectively and enable the creation of energy from fat, carbs and protein

 

Ingredients

Method

Ingredients

50g butter nutritional information
50g butter
200g button mushrooms, sliced nutritional information
200g button mushrooms, sliced
150ml double cream nutritional information
150ml double cream
50g/1 egg, lightly beaten nutritional information
50g/1 egg, lightly beaten
20g/1 egg yolk nutritional information
20g/1 egg yolk
15ml/1 tbsp olive oil nutritional information
15ml/1 tbsp olive oil
24g/2 tbsp parmesan cheese nutritional information
24g/2 tbsp parmesan cheese
575g pork fillet nutritional information
575g pork fillet
Salt and pepper to taste nutritional information
Salt and pepper to taste
40g dried breadcrumbs nutritional information
40g dried breadcrumbs
125ml dry white wine nutritional information
125ml dry white wine
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Cut pork fillet into 8 slices.
2) Mix together cheese, breadcrumbs and seasoning.
3) Dip pieces of pork in beaten egg and then coat with breadcrumb mix.
4) Melt half the butter in a large frying pan. Add pork slices and fry for 5-6 minutes per side, until meat is cooked and breadcrumbs golden. Put to one side and keep warm.
5) To make the sauce, melt the remaining butter in a saucepan, add mushrooms and sauté for 2-3 minutes.
6) Add wine and simmer for 5 minutes.
7) Mix egg yolk, seasoning and cream together. Stir into the sauce and heat gently, stirring, until slightly thickened. Do not allow to boil.
8) Serve two pieces of pork per person with a spoonful of the mushroom sauce.

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