Pork in a sauce of mushrooms, brandy and creme fraiche with sage.

1. 1

   Put a pan of water on to boil for the rice.

2. 2

   Put the Pork loins on a pan of Olive oil.

3. 3

   Chop the mushrooms and garlic into small slices.

4. 4

   Flip the pork when browning.

5. 5

   Take out the pork and put aside.

6. 6

   Put the mushrooms and garlic in, add the chopped sage and brandy.

7. 7

   Put in the creme fraiche with the pork.

8. 8

   Keep an eye on it, make sure it doesn't burn and keep a lid on the pan taking it off every few moments to stir it about.

* Per serving · 4 servings · Values may vary.

No additional tips available.