The tenderloin has never been better. Such a sauce brings out their taste

. It is soft, juicy and almost completely free of fat. Thanks to this, it is suitable for fast frying, baking or stewing. It is characterized by a subtle taste, which is wonderfully combined with various sauces and spices – from herbal, to cream, to the expressive, such as soy sauce.

Pork tenderloin contains full -fledged protein and less fat than other pork partswhich is why they are eagerly chosen by people on a reduction diet. Its softness means that it does not require long -term heat treatment, but well prepared – It literally melts in the mouth.

Ingredients:

• pork tenderloin (approx. 400-500 g),
• Little onion,
• 2 cloves of garlic,
• 150 g mushrooms,
• 150 ml of vegetable or poultry broth,
• 2 tablespoons of balsamic vinegar,
• a tablespoon of honey,
• a spoon of butter,
• a tablespoon of olive oil,
• salt and freshly ground pepper to taste,
• fresh chives for decoration,
• A spoon of flour (optional, until the sauce compaction).

Method of performance:

Clean the tenderloin from membranes and cut into slices about 1.5 cm thick. Finely chop the onion and garlic. Clean the mushrooms and cut into slices.

Heat oil and butter in a large frying pan. Fry the slices of the tenderloin on both sides until golden brown (about 2-3 minutes on each side). Remove the meat and put it on a plate.

Fry the onion in the same pan, add garlic and mushrooms. Fry until the mushrooms are browned. Pour balsamic vinegar and honey, cook for 2-3 minutes. Add broth and cook another 5 minutes.

If you want to thicken the sauce, spread a tablespoon of flour in a small amount of cold water and add to the sauce, stirring until it thickens.

Put the fried tenderloin back in the pan. Cook on low heat for 5-7 minutes until the meat is soft and the sauce thickens. Season with salt and pepper to taste. Serve the tenderloin with sauce, sprinkled with fresh chives.

Source: NowowoPuje.pl