Pork tenderloins with mushroom sauce

Name: pork tenderloins with mushroom sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 pork tenderloins (a ca. 200 g), at room temperature; 3 tablespoons olive oil; 2 cloves garlic shredded; 400 g mushroom melange in pieces; 200 ml whipped cream; 2 teaspoons potato starch; 4 tablespoons Madeira liquor; 1 stem celery in very thin slices

A tasty recipe. The main course contains the following ingredients: meat, pork tenderloin ((approx. 200 g), at room temperature), olive oil, garlic (chopped), mushroom melange (in pieces), whipped cream, potato starch, madera (liquorice) and celery (in very thin slices).

Ingredients

Kitchen Stuff

aluminium foil

Directions

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.