13 July, 2022
Pork tenderloin in a creamy sauce with bacon and fried onions
Ingredients
- 1 Pork Tenderloin
- 100 g Bacon
- 250 g Mushrooms
- 250 ml Cream
- 100 ml Beef Stock
- ¼ tsp Cayenne Pepper
- ½ tsp Dried Thyme
- 2 Onions – Large
- Salt & Pepper to flavour
- Butter for frying
- 1 tbsp Wholegrain Mustard
Instructions
- Preheat our oven to 170CCut the mushrooms into quarters.Fry the chopped bacon in butter until half cooked and then add the mushrooms until they start to brown.
- Add cream, beef stock, mustard, thyme and cayenne to the pan and bring to boil. Allow to simmer for 10 minutes.
- Trim the pork, cut into 2cm pieces and flatten. Season with salt and pepper. In another pan fry the pork until brown all over.
- Transfer to an oven dish as you go. Pour the simmered sauce over the pork and place in the over for 30 minutes or less depending on how long your fried it for.
- Thinly slice the onions and fry it butter until golden brown. You may add some sugar or honey to caramelise.
- When the pork and sauce are ready sprinkle the fried onion over the top and serve with potatoes boiled or mashed.
Notes
Taken from mycopenhagenkitchen.com which is no longer available