Pork Tenderloin with Mushroom Sauce and Mashed Potatoes
Sliced pork tenderloin fried until golden and finished in a creamy mushroom and bacon sauce, served with mashed potatoes.
Ingredients
| 2+ pcs | pork tenderloin | |
| 500 g | mushrooms | |
| 1 tbsp | 15 ml | sour cream |
| 1 cup | 240 ml | fresh milk |
| a little | white wine | |
| 1 | onion | |
| 4 slices | bacon | |
| — | salt | |
| — | red pepper | |
| — | garlic | |
| — | garlic powder | |
| — | rosemary | |
| 1 tsp | 5 ml | starch |
| — | white pepper |
Instructions
- Slice the tenderloin into slices, sprinkle with salt, red pepper and garlic, and fry both sides until golden.
- Remove from the pan and fry the chopped bacon.
- Remove the bacon and fry the onion, then add the finely chopped mushrooms, garlic powder and rosemary.
- Cook until the mushrooms are done, then add a little white wine.
- Once it has reduced for a minute or two, add the fresh milk and 1 teaspoon of starch.
- Season with salt and white pepper.
- When it comes to a boil, return the meat to finish cooking along with the bacon. Cook 3-4 minutes.
- Remove from the heat and stir in the sour cream.
- Serve with mashed potatoes.