This tenderloin in a dish is served with a reeally good mushroom sauce, rice, and crispy kale chips. The sauce is so good, it can be eaten on its own, but it also works wonders with the rest of the dish.
Recipe for tenderloin in a dish with mushroom sauce
Are you ready for a super delicious, creamy, flavorful, and easy weekday dish… That’s ready in 30 minutes… And also works as a weekend or guest menu because it’s just delightful? I believe you are!
This pork tenderloin in a casserole is served with a really good mushroom sauce, rice, and crispy kale chips. The sauce is so good, you could eat it on its own, but it also pairs perfectly with everything else.
Servings: people
Tenderloin in a dish with mushroom sauce
This tenderloin in a dish is served with a reeally good mushroom sauce, rice, and crispy kale chips. The sauce is so good, it can be eaten on its own, but it also works wonders with the rest of the dish.
Ingredients
Pork tenderloin and mushroom sauce
- 1 pcs. Pork Tenderloin
- Butter a little
- Salt and Pepper
- 1 pcs. Onion
- 2 cloves Garlic
- 400 g Mushroom white
- 5 dl Cream cooking
- 1/2-1 dl White Wine to taste.
- 1 pcs. Vegetable Broth
- Salt and Pepper
Cabbage Chips
- 200 g Kale fresh kale leaves
- 1 tbsp Olive Oil
- Coarse salt a little
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Trim the tenderloin of sinew and cut it into slices about 1 cm thick.
- Season with salt and pepper and brown them in a pan with a little butter.
- Place them in an ovenproof dish and finish cooking them for about 20 minutes in the oven.
- Meanwhile, set your rice to boil and put the kale leaves in a bowl, toss them in oil and sprinkle with salt - let sit for 15 minutes.
- Finely chop the onions and garlic and sauté them in the pan.
- Optionally, use a little extra butter.
- Slice your mushrooms and add them to the pan as well.
- Cook until they become soft and lightly browned (5-6 minutes).
- The liquid evaporates and they release the most wonderful aroma; this is when they add the most flavor to the sauce, and you're ready to add the rest: cream, white wine, bouillon cube, and a little salt and pepper are added to the pan.
- Stir well, let simmer, and season to taste.
- The longer it simmers, the thicker and more flavorful the sauce, so judge when you think it's ready.
- I simmered for about 10 minutes.
- Take your tenderloin out of the oven and pour the sauce into the dish.
- Put your kale on a baking sheet, and bake them for 5 minutes in the oven until they are lightly crispy.
- Serve everything with rice and enjoy.