Pork tenderloin with spinach, mushrooms and almonds in mustard sauce

Name: Pork tenderloin with spinach, mushrooms and almonds in mustard sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Pork tenderloin; 300 g Mushrooms; 300 g leaf spinach; 1 untreated lemon; 1-2 Garlic cloves; 4 Stem(s) Thyme; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Vegetable broth (instant); 50 g Almond kernels; 2 Egg Yolk; 150 g Whipped cream; 1-2 TEASPOONS medium hot mustard

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Pork tenderloin
300 g Mushrooms
300 g leaf spinach
1 untreated lemon
1-2 Garlic cloves
4 Stem(s) Thyme
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Vegetable broth (instant)
50 g Almond kernels
2 Egg Yolk
150 g Whipped cream
1-2 TEASPOONS medium hot mustard

Directions

1
Wash the fillet, dab dry and cut into thin slices. Clean, clean and halve the mushrooms. Clean, wash and drain spinach well. Wash lemon, cut into slices.
2
Peel the garlic and press it through a garlic press. Wash the thyme and remove the leaves from the stalks. Heat 1 tablespoon of oil. Fry the fillet in it for about 4 minutes, take it out. Fry the mushrooms in the pan for about 4 minutes.
3
Add meat again, season with salt, pepper and thyme. Deglaze with broth, bring to the boil. Heat 1 tablespoon of olive oil. Fry garlic, almonds and lemon wedges briefly. Add the spinach and let it collapse.
4
Season with salt and pepper and add to the mushroom pan. Whisk the egg yolk and 3 tablespoons of cream. Add the rest of the cream to the pan, bring to the boil again. Alloy with whisked egg yolk. Do not let it boil again.
5
Season with salt, pepper and mustard and serve in portions.