Tenderloin with mushrooms in mustard sauce

Instructions

• 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.

40 minutes

Ingredients

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%
parsley
pepper