1 lb pork tenderloin filet, cut into slices about 1.5 inch thick
250 gr. chestnut mushrooms, sliced
300 ml. single cream
1 big red onion, chopped
6 spring onions, cut into 1 inch pieces
3 cloves of garlic, finely chopped
1 sprig of fresh thyme, roughly chopped
1 sprig of fresh oregano, roughly chopped
1 tsp. golden sugar
1 tsp. ketchup
>1 small tomato
¼ pint of vegetable stock
½ bunch of fresh flat parsley, finely chopped
1 bay leaf crumbled into pieces
olive oil, salt, pepper, chilli salt
some chives for decoration
Put some olive oil, herbs, garlic, sugar, salt and pepper into a bowl and mix together. Add the pork, red onion and spring onions and marinate for about half an hour.
First fry the pork in a deep pan until golden brown on both sides. This only takes a few minutes. Take out the pork, wrap into tinfoil and keep warm in the oven. Drain the onion, garlic and herbs (from the oil) and fry them in the same pan as the pork. When the onions are soft add the mushrooms. Once the mushrooms are lightly fried add the vegetable stock and cook on a high heat for a few minutes. Then turn to low heat and slowly stir in the single cream. Season with salt, freshly ground pepper, ketchup and some chilli salt (optional). Leave to simmer until it the sauce thickens up a bit.
Take the tinfoil parcel out of the oven and empty the pork and meat juices into the mushroom sauce, then add the chopped parsley and give it a good stir.
I served the pork with potato wedges and pointy cabbage.