200°C · 35 minAllergens
Lactose
Selderij
Sulfiet
MosterdPork Tenderloin in Mushroom Sauce
Enjoy a deliciously traditional meal with these golden-brown pork tenderloins (better living 2 stars), which I first marinate in coarse mustard, sherry, and thyme. The mushroom sauce is made with quickly sautéed mushrooms, a hint of cream, black pepper, and cèpes (dried porcini), giving this sauce a rich flavour. Served with sautéed new potatoes and fresh green beans, celeriac, and carrots with gently braised onion.
Pork Tenderloin in Mushroom Sauce
Pork tenderloin (better living 2 stars), mushrooms, carrot, green beans, celeriac, new potatoes, fresh parsley and thyme, white onion, garlic, milk, butter, coarse mustard, cream, cèpes (porcini), bolete mushrooms, oyster mushrooms, honey, yoghurt, PX sherry, Noilly Prat, organic vegetable stock, potato starch, extra virgin olive oil, sunflower oil, black pepper and salt.
Allergens: alcohol, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the vegetables with new potatoes loosely covered for 3-4 minutes (1 person) up to 5-8 minutes (2 or more persons). Heat the pork tenderloin in the mushroom sauce covered for the last 1-2 minutes until warm. Do not heat the pork tenderloin for too long, or the meat will become tough.
Oven — 200°C, 35 minMarleen's choice
Preheat the vegetables with new potatoes covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) up to 25-30 minutes (2 or more persons). Heat the pork tenderloin in the mushroom sauce covered for the last 10-20 minutes. Do not heat the pork tenderloin for too long, or the meat will become tough. Disposable containers cannot be used in the oven; transfer to an oven dish.