Svinjski lungić s vrganjima i vrhnjem (Pork Tenderloin with Porcini and Cream)
85% autentično · Croatian
A more refined take on the classic, using prized porcini mushrooms for a deeper, more intense flavor, often associated with regional Croatian cuisine.
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Sastojci
- Pork tenderloin600g
- Dried porcini mushrooms30g
- Fresh mushrooms (optional, e.g., cremini)150g
- Shallot1 large
- Garlic3 cloves
- Heavy cream250ml
- Dry white wine100ml
- Butter2 tbsp
- Olive oil1 tbsp
- Porcini soaking liquid150ml
- Fresh thyme or parsley1 tbsp, chopped
- Saltto taste
- Black pepperto taste
Koraci
- 1
Soak dried porcini mushrooms in hot water for 30 minutes. Strain, reserving the liquid, and chop the mushrooms.
- 2
Trim pork tenderloin and cut into 2-3 cm thick medallions. Season with salt and pepper.
- 3
Finely chop the shallot and mince the garlic.
- 4
Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear pork medallions until golden brown on both sides. Remove and set aside.
- 5
Add remaining 1 tbsp butter to the skillet. Sauté shallot until softened, about 4 minutes.
- 6
Add minced garlic, chopped rehydrated porcini, and fresh mushrooms (if using). Cook until tender and browned, about 10 minutes.
- 7
Deglaze with white wine, scraping the bottom of the pan. Let it reduce by half.
- 8
Add the reserved porcini soaking liquid and heavy cream. Bring to a simmer and cook until the sauce thickens slightly.
- 9
Season the sauce with salt and pepper to taste.
- 10
Return the pork medallions to the sauce and simmer gently for 5-7 minutes until cooked through.
- 11
Stir in fresh thyme or parsley. Serve hot.
