Pork tenderloin with mushroom marmalade and gnocchi roast

Name: Pork tenderloin with mushroom marmalade and gnocchi roast
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Oil; 150 g Mushrooms; 125 g Oyster mushrooms; 50 g demerara sugar; 100 ml dark port wine; 100 ml dark balsamic vinegar; 1/2 TEASPOON Porcini powder; 75 g streaky smoked bacon in one piece; 400 g fresh gnocchi (cooling shelf)

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Oil
150 g Mushrooms
125 g Oyster mushrooms
50 g demerara sugar
100 ml dark port wine
100 ml dark balsamic vinegar
1/2 TEASPOON Porcini powder
75 g streaky smoked bacon in one piece
400 g fresh gnocchi (cooling shelf)

Directions

1
Dab the meat dry and season with salt and pepper. Halve the meat if necessary. Heat 1 tablespoon of oil in a large frying pan. Fry the meat for about 5 minutes, turning it over. Remove and place on a baking tray.
2
Finish cooking in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for 15-20 minutes.
3
Meanwhile clean and halve both mushrooms. Heat 2 tablespoons of oil in a large frying pan. Fry the mushrooms for 3-4 minutes while turning them. Sprinkle sugar over them and let them caramelize for 1-2 minutes.
4
Deglaze with port wine and balsamic vinegar and bring to the boil. Stir in porcini powder and simmer for about 5 minutes.
5
Cut the bacon into thin strips. Chop the gnocchi roughly. Leave the bacon out in a second pan for about 3 minutes. Add the gnocchi and possibly 1 tbsp. oil and fry for approx. 3 minutes, turning. Season to taste with salt and pepper.
6
Remove meat from the oven and let it rest for a short time before cutting it. Cut the meat into slices and serve with gnocchi roast and "mushroom marmalade".