Prepare to embark on a culinary journey that will transport your taste buds straight to the rustic kitchens of the German countryside! This mouthwatering Hunter's Sauce (Jägersauce) is not just a meal—it's a hearty, creamy adventure that combines tender pork, earthy mushrooms, and a luxurious sauce that will make your dinner guests swoon. If you're craving a dish that screams comfort food with an authentic European twist, you've just struck culinary gold!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: German
Serves: 4 servings
Ingredients
- 1 lb pork loin, sliced
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp flour
- 2 tbsp butter
- Salt and pepper to taste
- 1 cup spaetzle
Instructions
- Prepare all ingredients by slicing pork loin into thin strips, cleaning and slicing mushrooms, finely chopping onion, and mincing garlic.
- Season pork loin strips generously with salt and black pepper, ensuring even coating.
- Heat a large heavy-bottomed skillet over medium-high heat and add 1 tablespoon butter, allowing it to melt and become slightly foamy.
- Sear pork strips in batches, cooking approximately 2-3 minutes per side until golden brown and slightly crisp, then remove and set aside on a warm plate.
- In the same skillet, add remaining butter and sauté chopped onions until translucent, approximately 3-4 minutes.
- Add minced garlic and sliced mushrooms, cooking until mushrooms release their moisture and begin to brown, about 5-6 minutes.
- Sprinkle flour over the mushroom mixture, stirring continuously to create a roux and prevent burning, cooking for 1-2 minutes.
- Gradually pour in heavy cream, whisking constantly to create a smooth, creamy sauce without lumps.
- Return seared pork strips to the skillet, reducing heat to low and allowing sauce to simmer and thicken for 10-12 minutes.
- Meanwhile, prepare spaetzle according to package instructions or traditional recipe, typically boiling in salted water until they float.
- Taste sauce and adjust seasoning with additional salt and pepper as needed.
- Serve hot pork and mushroom sauce immediately over freshly cooked spaetzle, garnishing with chopped parsley if desired.
Tips
- Meat Selection: Choose a high-quality pork loin with minimal fat for the most tender results. Slice against the grain for maximum tenderness.
- Mushroom Magic: Use a mix of mushrooms like cremini and shiitake for deeper, more complex flavor profiles.
- Searing Secrets: Ensure your skillet is hot before adding pork to achieve a perfect golden-brown crust. Don't overcrowd the pan to maintain high heat.
- Cream Sauce Technique: Whisk the cream slowly and continuously to prevent lumps and achieve a silky-smooth sauce.
- Spaetzle Tip: If you can't find pre-made spaetzle, you can make it from scratch or substitute with egg noodles in a pinch.
- Make-Ahead Friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance and reheat gently.
- Wine Pairing: A crisp German Riesling or a medium-bodied Pinot Noir complements this dish beautifully.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 25g
Protein: 35g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 130mg
