Pork tenderloin with grapes and mushrooms

Name: Pork tenderloin with grapes and mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g Pork tenderloin (in the piece); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Spring onions; 100 g Mushrooms; 30 g seedless grapes; 50 ml White wine; 100 g Whipped cream; 1 TEASPOON pickled green peppercorns; 7-10 Tbsp Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

150 g Pork tenderloin (in the piece)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Spring onions
100 g Mushrooms
30 g seedless grapes
50 ml White wine
100 g Whipped cream
1 TEASPOON pickled green peppercorns
7-10 Tbsp Parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat and dab dry. Heat the oil in a pan and fry the meat thoroughly all around. Then continue to fry at low heat for about 15 minutes. Season with salt and pepper. In the meantime, clean, wash and chop the spring onions.
2
Wash, clean and slice the mushrooms. Wash the grapes, drain and pluck them from the stalk. Remove meat from the pan, wrap in aluminium foil and keep warm. Add the mushrooms to the frying fat and fry for approx. 3 minutes. Add spring onions and fry briefly. Season with salt and pepper. Deglaze with wine and cream and let it boil down at low heat for about 5 minutes. Shortly before the end of the cooking time add grapes and green pepper. Season to taste again. Cut fillet into slices and arrange on a plate with the grape and mushroom sauce.
3
Season with salt and pepper. Deglaze with wine and cream and let it boil down at low heat for about 5 minutes. Shortly before the end of the cooking time add grapes and green pepper. Season to taste again. Cut fillet into slices and arrange on a plate with the grape and mushroom sauce. Serve garnished with parsley if desired. Served with baguette