Pork tenderloin in mustard-onion cream

Name: Pork tenderloin in mustard-onion cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 5-6 medium-sized onions; 350 g Mushrooms; 100 g streaky smoked bacon; 750 g Pork tenderloin; 1 TABLESPOON + some oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200-250 g Whipped cream; 1-2 TEASPOONS clear soup; 1 TABLESPOON medium hot mustard; 4 TABLESPOONS sauce thickener; 1/2 bunch Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

5-6 medium-sized onions
350 g Mushrooms
100 g streaky smoked bacon
750 g Pork tenderloin
1 TABLESPOON + some oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200-250 g Whipped cream
1-2 TEASPOONS clear soup
1 TABLESPOON medium hot mustard
4 TABLESPOONS sauce thickener
1/2 bunch Parsley

Directions

1
Onions peel, halve. Clean and wash the mushrooms. Cut everything into slices. Dice bacon finely. Dab fillets dry. Fry in 1 tbsp. hot oil in a large pan for about 5 minutes. Season, take out
2
Skip the bacon in the frying fat. Fry onions and mushrooms. Stir in 300 ml water, cream and stock. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and mustard, thicken with sauce thickener
3
Place the fillets in an oiled casserole dish or a wide roasting pan (with lid). Pour sauce over them. Cover and braise in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes. After about 30 minutes continue to braise open. Wash and chop the parsley and sprinkle over it. Served with: baguette and salad
4
Drink: cool white wine