Pork tenderloins with mushrooms and pepper sauce

Name: pork tenderloins with mushrooms and pepper sauce
Total time: 25 min
Yield: 4
Ingredients: 500 gram pork tenderloins with pepper sauce and pesto marinade; 400 gram haricot; 3 tablespoon sunflower oil; 450 gram pesto parts; 250 gram mushroom

Ingredients

Directions

Preheat the oven to 200 ° C.
Bake the medallions in the oven as indicated on the package.
Bring a pot of water to the boil with a little salt.
Cut the cleaned string beans diagonally into slices of half a centimeter.
Cook them in the water for about 8 minutes until they are al dente.
Heat a frying pan or frying pan with the oil on high heat and fry the pesto for 5 to 8 minutes.
Cut the mushrooms in half.
Poor the pesto from the pan onto a plate and fry the mushrooms for 2 to 3 minutes in the pan.
Add a tablespoon of oil if necessary.
Drain the beans well and add them to the mushrooms.
Add the pesto at the last minute and season with salt and pepper.
Divide over 4 deep plates and then divide the medallions with the sauce over the plates.