Quick and easy tenderloin of pork

I really don’t understand why people in the UK don’t eat more pork, it tastes so nice and is so cheap.
I picked up a tenderloin of pork the other day and made it with a creamy mushroom sauce, green beans and boiled potatoes. I know I’ve made it before and blogged about it… but my mushroom sauce is slightly different this time 😉

All you need is:

tenderloin of pork
1 punnet of brown button mushrooms (or any other ones you like) – sliced or halfed
a handful of dried porcini mushrooms – soak for ten minutes in hot water, then drain.
½ bunch of spring onions – chopped
1 clove of garlic – chopped
1 red chilli – chopped
about 125ml of single cream
salt and pepper
a pinch of smoked paprika
a slosh of madeira
olive oil
green beans
1 tsp. of dried savory
knob of butter

Put water on for your potatoes, I don’t peel them but just cook them in boiling salt water until they are done and then take the skin off.
I cook my beans in boiling salt water with dried savory. Cook them al dente, drain and throw a knob of butter into the pot and close the lid.
Cut your tenderloin of pork into inch thick slices, salt and pepper them and fry them in a pan with some olive oil a couple of minutes on each side until they are nicely browned. Take them out and wrap into tin foil and keep warm in the oven. Add some more olive oil into the pan you just used and gently fry the chopped spring onions, chilli and garlic. Add the mushrooms and fry them for a few minutes.
 Add the porcini mushrooms and deglaze with a slosh of Madeira.
Add the cream and season to your liking. Put the pork (and the meat juices) back into the pan and give it a good stir. Reduce the heat and put a lid onto your pan.
In the meantime put potatoes and beans onto plates, then the pork with the mushroom sauce. This is such an easy and quick dish that tastes delicious everytime.
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