I realize I’m repeating myself, but my excuse this time is the fact I made two different sauces/treatments for two different people’s tastes.
Friday’s here and I thawed pork tenderloin, thinking I would fry them and then finish them in the oven. Surprise! This batch was not in one piece, but cut into wheels about 3/4 cm thick.
On the Up side, there was more than enough for two.
I washed the salad and assembled a bouquet. Arranged it on the plate and drizzled it with olive oil and reduced balsamico.
Then I added the tenderloin and covered it with the mushroom sauce.
This was very tasty!
Mushroom sauce:
75 g Champignons, sliced finely
1 onion finely chopped
„2 Tbs Sour Cream/Creme Fraiche“
Saute the onions, add the mushrooms, add the sour cream, salt to taste.
Sherry/White Wine
I would cook this again, but would hire security guards to patrol the kitchen area ante room ; ).
heat'n'eat 