Filet and mushroom salad

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 600 g Pork tenderloin
  • 7-10 Tbsp salt, pepper, 5-7 tablespoons oil
  • 2 Federation Spring onions
  • 750 g small mushrooms
  • 250 g small oyster mushrooms
  • 1 TEASPOON dried thyme
  • 6 TABLESPOONS White wine vinegar
  • 100 ml dry sherry
  • 5 TABLESPOONS olive oil, sugar

Directions

  1. 1

    Wash the fillet if necessary, dab dry. Season with salt and pepper. Fry in 2-3 tablespoons of hot oil all around for about 15 minutes, take out, let cool down. Put the pan aside

  2. 2

    Clean, wash and finely chop the spring onions. Clean, wash and chop the mushrooms, if necessary. Heat 3-4 tablespoons of oil in the frying fat. Fry all mushrooms in it in portions. Steam spring onions briefly. Season with salt, pepper and thyme. Add vinegar, sherry and olive oil. Bring everything briefly to the boil. Season to taste with a little sugar, salt and pepper. Let it cool down

  3. 3

    Cut the fillet into thin slices. Mix with the mushrooms and leave to soak for at least 1 hour

Nutrition Facts

KCAL
160 kcal
CARBS
2 g
FATS
10 g
PROTEINS
13 g

Categories & Tags

MiscellaneousSnacks/Party