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Ingredients
- 500 g pork tenderloin
- 500 g mushrooms
- 350 g green beans
- 1 cup rice
- 1 pinch black pepper
- 250 ml whipping cream
- 2 pcs onions
- 1 tsp salt
- 2 tbsp clarified butter
- 1 clove garlic
Method
- 1Peel the onions, dice them finely, and sauté them until translucent in a pan with a little clarified butter. Clean the mushrooms, slice them, and add them to the onions. Sauté everything together until the liquid from the mushrooms has almost completely evaporated. Then pour in the whipping cream and simmer until the sauce has thickened to a creamy consistency. Season with salt.
- 2Cut the pork tenderloin into medallions about 1.5 cm thick. Season the meat pieces on both sides with salt and pepper. Sear them in a very hot pan with clarified butter for about 1 minute on each side to keep them juicy inside.
- 3For the side dish, sauté the onion in clarified butter, add the green beans, and steam until they are al dente. Finally, season with salt and a pressed garlic clove.
- 4Cook the rice in salted water according to package instructions. Arrange the pork medallions together with the mushroom sauce, green beans, and rice on plates.
