Ultimate Guide To Better Life

Tenderloin with mushrooms in mustard sauce


  • Sprinkle the tenderloins with pepper and cut them into 2 cm slices.
  • Quarter the mushrooms and fry them in a tablespoon of olive oil for about 8 minutes, stirring occasionally. Finally, add the butter and cook for another 2 minutes before transferring to a plate.
  • Pour in the remaining tablespoon of olive oil, add the meat, and cook for 3 minutes on each side.
  • Bring to a boil, stirring constantly, with the mustard, mushrooms, cream, and parsley. Cook, covered, for about 10 minutes; if the sauce thickens too much, add a little water.
  • Note that the dish should only be salted before serving to prevent the tenderloin from becoming stiff.

Serve with cauliflower puree or pickled cucumber.

Tenderloin with mushrooms in mustard sauce 40 minutes


Ingredients for 4 servings:
500g pork tenderloin
300g of mushrooms
2 tablespoons of olive oil
1/2 tablespoon of butter
4 tablespoons of mustard
100ml of cream 30%

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