Pork tenderloin with port wine mushrooms and gnocchi

Name: Pork tenderloin with port wine mushrooms and gnocchi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Mushrooms and oyster mushrooms; 600 g Pork tenderloin; 7-10 Tbsp salt, pepper; 3-4 Tbsp Oil; 3 TABLESPOONS demerara sugar; 1⁄8 l red port wine; 75 ml Balsamic vinegar; 1⁄2 Tsp Porcini powder; 75 g streaky smoked bacon; 400 g fresh gnocchi (cooling shelf)

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Mushrooms and oyster mushrooms
600 g Pork tenderloin
7-10 Tbsp salt, pepper
3-4 Tbsp Oil
3 TABLESPOONS demerara sugar
1⁄8 l red port wine
75 ml Balsamic vinegar
1⁄2 Tsp Porcini powder
75 g streaky smoked bacon
400 g fresh gnocchi (cooling shelf)

Directions

1
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Clean the mushrooms, wash if necessary, halve or quarter them if necessary. Dab meat dry. Season with salt and pepper. Heat 1 tablespoon of oil in a large frying pan.
2
Brown the meat in it all around for about 5 minutes. Remove and place on a baking tray. Bake in a hot oven for about 15 minutes.
3
Heat 2 tablespoons of oil in hot frying fat. Sauté the mushrooms for 3-4 minutes. Season with salt and pepper. Sprinkle with sugar and caramelise. Deglaze with port wine and vinegar, bring to the boil. Stir in porcini mushroom powder, boil down for about 5 minutes.
4
Cut the bacon into thin strips and fry in a second pan without fat for about 3 minutes. Coarsely chop uncooked gnocchi. Add the gnocchi and possibly another 1 tbsp. oil to the bacon in the pan. Continue frying for about 3 minutes.
5
Season to taste with salt and pepper. Remove meat from the oven. Let it rest for a short time and then cut it into slices. Serve on the gnocchi with port wine mushrooms.