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Pork fillet with hunter sauce

Seen by the star chef but easy to be prepared also by beginners.

Preparation time 30 minutes


  • 2 pounds of pork tenderloin
  • 1/2 pound champignons
  • 1/2 pound bacon
  • 1/2 pound silver onions
  • 2 cups red wine
  • 2 cups veal stock
  • 2 bay leaves
  • cacao butter Mycryo
  • 1 little onion, finly chopped
  • curly parsley
  • salt & pepper


Clean the silver onions and cut the mushrooms into quarters. Sauté the onions in butter until they begin to color.

Caramelise the onions by adding some sugar. Extinguish the onions with red wine and reduce it to half the volume.

Color the bacon and mushrooms with onion separately in the pan. Add the bay leaf to taste some more to add.

Meanwhile, fry the pork in the pan and put it afterwards for 30 minutes in the oven at 356°F (hot air ovens -68°F).

Add the veal stock, colored mushrooms and bacon with the onions to the sauce with silver onions. If the sauce is not thick enough, add some roux there. Season to taste with salt and pepper.

Serve sliced ​​pork tenderloin on a hot board poured with hunter sauce. Garnish with finely chopped curly parsley. Additional you can serve boiled or baked potatoes.

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