Pork Tenderloin Mushroom Sauce

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 ;  ).


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