INGREDIENTS:
- 1 pork tenderloin
- Sal
-
ground pepper - 1 onion
- 1 splash of white wine
- 200 Ml.
cooking cream - 2 or 3 tablespoons mustard
- Olive oil
PREPARATION:
STEP BY STEP
Cut tenderloin into medallions and season arlos
Fry the medallions in a pan with a little olive oil. Remove and set aside.
dump the oil pan in a pan and fry the onion over low heat until pochadita. Add a splash of white wine and reduce. Add the cream, a little salt, and mustard (2 or 3 tablespoons, depending on individual taste). Incorporate the meat and let cook several minutes over low heat until sauce thickens.
Serve with baked potatoes
