Pork tenderloin with mussels and garlic

Name: pork tenderloin with mussels and garlic
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 500 g tenderloin; 500 g Mussels; 2 tablespoons olive oil; 2 toes garlic finely chopped; 2 beef tomatoes without seeds and in cubes; 100 ml dry white wine; pepper freshly ground; 2 tablespoons fresh parsley (bag of 30 g), finely chopped

A tasty Spanish recipe. The main course contains the following ingredients: meat, pork tenderloin, mussels, olive oil, garlic (finely chopped), beef tomatoes (without seeds and diced), dry white wine, pepper (freshly ground), fresh parsley ((bag of 30 g) and chopped) .

Ingredients

Kitchen Stuff

aluminium foil

Directions

Dab the pork tenderloin dry with kitchen paper and sprinkle the meat with salt and (freshly ground) pepper.
Rinse the mussels under cold running water.
Remove mussels that are broken or that do not automatically close after a large tap on the counter.
Heat the olive oil in a frying pan and fry the pork tenderloin around 8-10 minutes around nicely brown and rosé inside.
Take the pork tenderloin out of the pan and wrap it in aluminum foil to rest.
Fruit the garlic for 1 minute in the shortening without letting it color.
Fry the tomato cubes for 1 minute and add the wine.
Put the mussels in the pan, turn over generously fresh pepper and boil them with the lid on the pan for 5-8 minutes or until all the shells are open.
Remove the mussels from the pan and allow the moisture to boil for 1-2 minutes.
Cut the pork tenderloin into slices and pour the released moisture into the mussels.
Place the meat in 4 deep plates.
Divide the mussels with the mussel liquid over them and sprinkle with the parsley.
Tasty with bread with olive pieces..