Pork tenderloins with mushroom sauce

Cut the pork tenderloin into 20 slices. Heat half of oil in frying pan and brown and cook in 6 min. On both sides. Place the meat in aluminum foil and let it rest for 5 minutes. In the meantime stir the remainder of oil through remaining cooking fat. Garlic in 30 sec. baking. Add mushrooms and bake for 3 minutes. Stir in the whipped cream and gently heat for 1 min. Stir potato starch with 1 tbsp water and then mix with boiling sauce. Let it simmer for a while, stirring, until sauce becomes thicker. Give half of the sauce in warm bowl for children. Season with salt and pepper. For adults, stir the remaining sauce and heat for a further 1 min. If necessary, tie the tender sauce with extra potato starch. Season the sauce with salt and pepper. Divide meat over plates (children 2 medallions). Mushroom sauce with madera pour over meat for adults, pour sauce over Madeira for meat. Sprinkle celery slices over adult plates. Serve with sprouts and potato-celeriac puree with old cheese for the adults, for children with potato croquettes in the form of pine cones, chilled apple compote and a mix of cauliflower, haricots verts and minima.

This party topper was developed especially for Christmas and therefore temporarily available.