Pork Fillet with Pioppini Mushrooms
1 2/3 cup (380g) pork fillet
2 2/3cups (200g) pioppini mushrooms
Thyme to taste
Rosemary to taste
Sage to taste
½ tbsp (2g) green pepper
½ tbsp (2g) paprika
1 glass of white wine 2.4oz (70ml)
1/4 cucchiaio pepe nero 2g
½ tbsp (8g) salt
4 tbsp (100g) olive oil
Make incisions in the fillet so that the meat is also flavored inside.
Place the fillet in a high-sided container, and add the green pepper, two thinly sliced garlic cloves, the paprika, a sprig of rosemary, fresh thyme, and pour oil over the entire surface of the meat.
Leave to marinate for 30 minutes.
Then pour the marinade oil and its herbs in a pan, place the fillet and sauté each side of the meat over high heat, and blend with the white wine.
Place the fillet on a baking sheet and, always using the same pan, add a little olive oil, a clove of garlic cut in half, sage and thyme, and pour the pioppini mushrooms. Add the salt and cook the mushrooms over medium heat for 10-12 minutes.
Add the mushrooms to the fillet pan, taking care to pour water or stock if it is too dry.
Bake in the oven at 185 ° C-365 ° F for about 25-30 minutes and serve the fillet napping with the mushroom sauce.