Pork Tenderloin with Mushrooms and Commandaria
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INGREDIENTS
- 1 kg pork tenderloin pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- Flour for dredging
- 3 tablespoons (60g) unsalted butter
- 3 tablespoons (30g) olive oil
- 1 kg small mushrooms
- 1 cup (140g) finely chopped onion
- 3 cloves (5g) garlic
- 3 sprigs rosemary
- 2-3 sprigs oregano or thyme
- 1 ½ tablespoon Mild mustard
- 2/3 cup (180ml) Commandaria wine
- ½ teaspoon spice (cumin)
- 1 pinch saffron
- 1 package (250ml) heavy cream
- 4-5 tablespoons parsley
METHOD
- Ask the butcher to remove the membranes from the pork loin so it doesn't turn out tough when eaten. Cut the pork loin into 2cm pieces and lightly pound them. Wipe the small mushrooms with a damp cloth and slice them.
- Season the tenderloin pieces with salt and pepper on both sides. Dredge them in flour. In a large frying pan, add the butter, olive oil, and sauté the tenderloin pieces in 3 batches until nicely browned on both sides. Remove them from the pan and add the mushrooms. Sauté until they lose all their water, about 8-10 minutes. Add a little more olive oil if needed. Add the onion and garlic. Continue sautéing and add the rosemary and the leaves from the thyme.
- Add the mustard, stir, and pour in the Commandaria wine. Let it boil for 1-2 minutes and return the tenderloin pieces to the pan. Add the cumin and saffron. Stir carefully and pour in the heavy cream and parsley. Taste and adjust salt and pepper if necessary. Let the sauce thicken and serve.
