Grilled pork tenderloin with mushrooms
easy
50 mins
50 mins
Ingredients
- 500 g Mushrooms
- 2 Onions
- 750 g Pork tenderloin
- 4 TABLESPOONS Rapeseed oil
- 7-10 Tbsp Salt
- 100 g Double cream cream cheese
- 5 TABLESPOONS Aiwar (spicy-hot spice paste)
- 150 g Gouda cheese
- 4 TABLESPOONS Wine vinegar
- 7-10 Tbsp Pepper
- 1 TABLESPOON Honey
- 1 Shallot
- 1/4 Head Plucked or leaf salad
- 150 g cherry tomatoes
- 1 small yellow pepper
- 7-10 Tbsp Grease
Directions
- 1
Clean and trim the mushrooms and cut them in half or quarters depending on size. Peel onions and cut into cubes. Wash the meat, dab dry and cut into 8-12 medallions of the same size.
- 2
Heat 2 tablespoons of oil, fry the meat for about 4 minutes, turning it well and season with salt. Take out meat, braise mushrooms and onions in the frying fat for about 4 minutes. Add cream cheese, aiwar and 4 tablespoons of water, bring to the boil and simmer briefly.
- 3
Season to taste with salt. Put the meat and mushroom pan in a greased casserole dish. Sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes.
- 4
In the meantime, whisk vinegar, salt, pepper and honey for the vinaigrette. Add 2 tablespoons of oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette.
- 5
Wash lettuce, spin dry and pluck from the leaf panicles. Wash and halve the tomatoes. Clean the peppers and cut them into strips. Mix salad ingredients, arrange in a bowl and drizzle with dressing.
- 6
It goes well with baguette bread.
Nutrition Facts
570 kcal
12 g
33 g
61 g
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