Fillet with grape and mushroom vegetables

Name: Fillet with grape and mushroom vegetables
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1-2 Spring onions; 150 g Mushrooms; 50 g green grapes (e.g. seedless); 100 g Pork tenderloin; 1 TEASPOON oil, salt, pepper; 1 TEASPOON pickled green peppercorns; 1/8 l Vegetable broth (instant); 1 tablespoon (10 g) Soy cream for refinement (e.g. Alpro soya); 7-10 Tbsp Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1-2 Spring onions
150 g Mushrooms
50 g green grapes (e.g. seedless)
100 g Pork tenderloin
1 TEASPOON oil, salt, pepper
1 TEASPOON pickled green peppercorns
1/8 l Vegetable broth (instant)
1 tablespoon (10 g) Soy cream for refinement (e.g. Alpro soya)
7-10 Tbsp Parsley

Directions

1
Clean, wash and chop the spring onions. Clean, wash and slice the mushrooms. Wash the grapes, possibly halve and remove seeds
2
Wash the meat and pat dry. Heat oil in a coated pan. Fry the meat for 10-15 minutes. Season with salt and pepper. Take out, keep warm
3
Fry the mushrooms and spring onions in the frying fat while turning for about 5 minutes. Add grapes and peppercorns. Deglaze with stock, bring to the boil and stir in soy cream. Season to taste with salt and pepper
4
Cut the meat into slices. Arrange everything. Garnish with parsley. Serve with baguette or boiled potatoes
5
Instead of pickled green peppercorns, you can also season the grape vegetables with coarsely ground black pepper