Pork tenderloins with sun-dried tomatoes and mushrooms

Name: pork tenderloins with sun-dried tomatoes and mushrooms
Total time: 15 min
Yield: 4
Ingredients: 2 pork tenderloin; 20 gram butter; 2 tablespoon sunflower oil; 1 onion; 125 milliliters White wine; 6 dried tomato on oil; 0.5 teaspoon dried oregano; 250 gram mushroom; 125 milliliters creme fraiche

Ingredients

2 pork tenderloin
20 gram butter
2 tablespoon sunflower oil
1 onion
125 milliliters White wine

6 dried tomato on oil
0.5 teaspoon dried oregano
250 gram mushroom
125 milliliters creme fraiche

Directions

Sprinkle the pork tenderloins with salt and pepper. Heat the butter and oil in a frying pan and fry the meat on all sides.
Add the onion chips and fry briefly. Pour the wine into the pan, place the strips of tomato with the meat and sprinkle with oregano.
Temper the heat source. Cook the meat slowly in a closed pan in about 30 minutes.
Remove the meat from the pan and cover with aluminum foil to keep it warm.
Fry the mushrooms for a few minutes in the remaining frying juices. Stir in the crème fraîche. Heat the sauce. Season with salt and pepper.
Spread the pork tenderloins, mushrooms and sauce sliced in slanting slices over the plates.
Eat rice or pasta with this dish.