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Ingredientes
- 2 x pork fillets about 750g together
- 1 Tbsp. vegetable oil
- 50 gm butter
- 100 gm button mushrooms thinly sliced
- 1 Tbsp. minced fresh parsley to garnish
- 25 gm butter
- 2 Tbsp. plain flour
- 300 ml chicken stock
- 2 x Large eggs
- 2 Tbsp. lemon juice
- 1 Tbsp. water
- Â Â salt
- Â Â freshly grnd black pepper
Direcciones
- Trim the pork and cut into 2cm thick slices.
- Fry the meat in the oil and half the butter over moderate heat for about 4 min on each side.
- Add in the remaining butter and the mushrooms and cook for 4 min turning the meat once.
- Remove the meat and mushrooms and keep them hot while you make the sauce.
- Heat the 25g butter in the pan stir in the flour and cook for 2 min.
- Gradually pour on the stock stirring till the sauce boils.
- Beat the Large eggs till they are frothy beat in the lemon juice and then the water.
- Reduce the heat to very low.
- Add in about 5 Tbsp. of the warm stock to the egg mix then pour it into the sauce remaining in the pan.
- Don't allow the sauce to boil or possibly the egg will scramble.
- Stir till the sauce thickens and add in salt and pepper.
- Add in the pork and mushrooms to the sauce and serve at once garnished with the parsley.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 207 | 76% |
| Total Fat 23.4g | 29% |
| Saturated Fat 11.45g | 46% |
| Trans Fat 0.09g | |
| Cholesterol 163mg | 54% |
| Sodium 277mg | 12% |
| Potassium 261mg | 7% |
| Total Carbs 4.2g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.4g | 0% |
| Protein 11.95g | 19% |
