Delícia Supreme 48 g
Pork tenderloin 750 g
Chopped garlic cloves 2 pcs
Wine vinegar 30 ml
Salt, chopped green smell and black pepper as much as needed
Fresh portobello champignons 150 g
Chopped onion 20 g
Yellow mustard sauce 30 ml
1. Clean the meat, pat dry and season with the ingredients indicated.
2. Leave to marinate for at least 30 minutes.
3. Bring the mushrooms to the boil for 4 minutes in a pan of boiling salted water.
4. Remove, drain the water and set aside.
5. Put the Delícia Supreme Margarine in a frying pan, add the onion and let it brown. Add the mushrooms and sauté over medium heat for 2 minutes.
6. Turn off the heat, add the mustard sauce, mix and set aside warm.
7. In a very hot frying pan or griddle, add a little Delícia Supreme margarine, a drizzle of olive oil and fry the meat first on one side and then on the other until it is golden on the outside but half-cooked on the inside.
8. Remove the meat, cut it crosswise into medium-sized slices and return them to the frying pan or griddle to finish cooking.
9. Remove and serve with the sautéed mushrooms.
