Prep. Time: 5′ Cooking Time: 10′ Serves 4
Ingredients:
- For the pork:
- 2 pieces of pork tenderloin (350g each)
- 3 tbsp olive oil
- 1/2 cup beef or chicken broth
- 1/2 onion, finely chopped
- 3 tbsp Worcestershire sauce
- 100g heavy cream
- Freshly ground pepper
- A pinch of salt
- For the mushroom salad:
- 300g Portobello and white mushrooms
- 1 clove garlic, minced
- Finely chopped parsley
- A few shavings of Parmesan cheese
- A few drops of white balsamic vinegar
- A few drops of olive oil
- Pepper
- A pinch of salt
Instructions:
For the pork:
- Cut the pork into thick slices.
- Heat a pan with a thick base.
- Add 1 tbsp olive oil and brown the meat for 2-3 minutes on each side.
- In the same pan, sauté the finely chopped onion, add Worcestershire sauce, and let it reduce by half.
- Add the broth and cream, then simmer for a few minutes until it thickens.
- Season with salt and pepper.
For the mushrooms:
- Clean and slice the mushrooms.
- Pour a little olive oil and mix.
- Heat a pan on high heat, add garlic and mushrooms, and sauté for a few minutes.
- Sprinkle with finely chopped parsley and drizzle with a few drops of balsamic vinegar and olive oil.
- Just before serving, sprinkle with Parmesan shavings. You can also add 1 tbsp of cream cheese to the mushrooms and stir until the mixture becomes creamy.
- Enjoy!
Source: Argiro Barbarigou
