Pork tenderloin with mushroom sauce from rené pluijm

Name: pork tenderloin with mushroom sauce from rené pluijm
Total time: 55 min
Yield: 6
Ingredients: 3 Grandmaster Pork Tenderloin Rembrandt; 500 milliliters White wine; 1 tablespoon peppercorns; 1 plant fresh basil; 6 peeled pear; 200 gram blue cheese; 12 slice bacon; 500 gram Quinoa; tray mushrooms; 1 dash whipped cream

Try this pork tenderloin with mushroom sauce from René Pluijm

Ingredients

Directions

Preheat the oven to 180 degrees Celsius. Put the oven dishes in the oven for 45 minutes.
Heat in a pan the white wine, the half plant basil and the peppercorns and poach the pears until soft.
The wine is not allowed to cook, but must be held against the boil.
Remove the pears and hollow them out.
Fill them with blue cheese and wrap them with bacon.
Put them in the oven at the pork tenderloin.
The pears are ready when the bacon has become crispy.
Prepare the quinoa as described on the packaging.
Put the sauce from the pork tenderloin in a pan.
Add a small dash of whipped cream and mushrooms in thin slices and let it warm up.
Serve everything at once and decorate with some leaves of fresh basil.