Ingredients

• 900g/2lb pork fillet
• 1-2 tbsp olive or sunflower oil
• 110g/4oz onion finely chopped
• 60ml/2 ½ fl oz dry white wine
• 150ml/¼ pint chicken stock (preferably homemade)
• 225g/8oz mushrooms sliced
• 300ml/½ pint sour cream or light cream
• fresh lemon juice
• salt and freshly ground pepper
• 2 tbsp freshly chopped flatleaf parsley
• 110g/4oz butter
• 110g/4oz white flour
• 6-8 croutons made with white bread pan fried in clarified butter or olive oil

Directions

• Cut the pork into slices about 7mm/¾ in thick.
• Pour a little oil into a very hot frying pan
• sauté the pork pieces
• until brown on both sides. Remove to a plate a keep warm.
• Add a little more butter to the pan and cook onions gently until soft and golden.
• Deglaze the pan with wine and bring to the boil
• add the stock and boil again to reduce by a quarter.
• Meanwhile sauté the mushrooms in batches with a little butter and oil and add to the pork.
• Add the cream to the sauce
• bring back to the boil and thicken with a little roux.
• Add the cooked pork and mushrooms to the sauce and all the juices.
• Add a little lemon juice and simmer gently for a couple of minutes. Dip the tip of the croutons in the sauce then into the chopped parsley
• add the remainder of the parsley to the sauce.
• Pour into hot serving dishes and garnish with crisp croutons.