Pork Tenderloin with Creamy Mushrooms
Sunday dinner without a roux – the sauce thickens by reduction.
Nutrition per serving
451kcal4.8 gCarbs4 gSugar40 gProtein29 gFat2.9 gFibre
Ingredients
- 500 g pork tenderloin
- 300 g button mushrooms
- 80 g onion
- 200 g cream
- 10 g mustard
- 15 g olive oil
- 100 g stock
- 4 g spices
Preparation
- Trim the tenderloin, cut it into medallions and season with salt and pepper.
- Fry the medallions in the olive oil for 2–3 minutes per side, remove and rest covered.
- Brown the mushrooms and onion in the pan drippings and deglaze with the broth.
- Add the cream and mustard, reduce for 5 minutes, return the medallions with their juices and season.
Under 7 g of carbs per serving. The sauce thickens by reduction instead of flour – takes 5 minutes longer, saves the fast starch carbs.
Sunday dinner without a roux – the sauce thickens by reduction.
Ingredients
- 500 g schweinefilet
- 300 g champignons
- 80 g zwiebel
- 200 g sahne
- 10 g senf
- 15 g olivenoel
- 100 g bruehe
- 4 g gewuerze
Preparation
- Trim the tenderloin, cut it into medallions and season with salt and pepper.
- Fry the medallions in the olive oil for 2–3 minutes per side, remove and rest covered.
- Brown the mushrooms and onion in the pan drippings and deglaze with the broth.
- Add the cream and mustard, reduce for 5 minutes, return the medallions with their juices and season.
Under 7 g of carbs per serving. The sauce thickens by reduction instead of flour – takes 5 minutes longer, saves the fast starch carbs.