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Pork in creamy sauce
Pork in cream sauce, baked in the oven - a recipe for cooking on white wine with mushrooms and tomatoes.
pork (back) 1 kg, dry white wine - 0.5 l, fresh mushrooms - 300-500 g, lemon juice - 2 tbsp. spoons, butter - 100 g, onion small 1 pc., cream - 400 ml, tomatoes - 3-4 pcs., or tomato paste - 2 tbsp. spoons, or tomato juice - 250 ml, salt to taste, pepper to taste
How to cook pork in a creamy mushroom sauce Take a thick piece of pork, cut out bone, cut the lard, leaving no more than 1 cm. Cut the piece into 1-
1. 5 cm thick slices along the piece, (parallel to the table plane). Put the pork pieces in a deep baking sheet, salt, pepper and pour 1/2 cup of wine, cover the baking sheet with foil on top. Heat the oven to 200 ° C, and put a baking tray in it for 45 minutes. Then increase the temperature to 220 ° C and bake for another 15 minutes, removing the foil. While the meat is baking, make a creamy pork sauce. Cut the mushrooms into thin slices, put in a saucepan, adding 2 tbsp. spoons of water, lemon juice and salt. Close the lid, bring to a boil over a high heat and cook for 2 minutes. Drain the resulting mushroom decoction into the pan, add wine and finely chopped onions. Put the pan on a high heat and boil the sauce half way. Add tomatoes and juice from the finished meat. Boil twice again over high heat. Add the cream and simmer for another 5-10 minutes until thickened. Remove the sauce from the heat, add butter to it, stir, salt, pepper. Put the mushrooms in an even layer on the meat in a baking sheet, pour the sauce and put in a very hot oven. Bake the pork in a creamy mushroom sauce for a few minutes until browned, preventing the sauce from boiling out completely. To serve, cut the meat into portions and pour over the tray sauce.
