Fillet medallions with mushroom sauce

Name: fillet medallions with mushroom sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g tenderloin; 75 g smoked bacon; 8 broken sprig of rosemary; 4 el traditional olive oil; 250 g Cherry tomatoes; 400 g fresh snow peas; 800 g mashed potatoes with butter coolers; 1 bag mix for mushroom sauce 40 g,

Bacon-wrapped pork tenderloin medallions with mashed potatoes, snow peas and tomatoes with a champignon sauce.

Ingredients

Directions

Cut the pork tenderloin into slices so that there are two slices of meat per person.
Wrap each slice of pork tenderloin with 1 slice of bacon and stick it with half a sprig of rosemary.
Sprinkle the medallions on both sides with pepper. Cut the rest of the bacon into strips.
Heat the oil in a frying pan and fry the fillet medallions in 10 min. Until golden brown and done.
Heat the oil in a stirring stir fry the bacon strips 3 min. Add the pea pods and tomatoes and stir fry 5 min. Until the pea pods are al dente.
In the meantime, prepare the mushroom sauce and mashed potatoes according to the instructions on the packaging.
Spoon the vegetables on the plates. Place 2 fillet medallions on each plate and add a little mushroom sauce.
Serve with the rest of the sauce and mashed potatoes separately.