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Ingredients
- 500 g pork tenderloin
- 500 g white button mushrooms
- 350 g frozen green beans
- 250 g basmati rice
- 250 ml cooking cream (30%)
- 2 pcs red onion
- 2 tablespoons ghee
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Steps
- 1Peel the red onion, dice it finely, and sauté it in a little ghee until translucent. Clean and slice the mushrooms, then add them to the onion. Sauté until the mushroom liquid evaporates.
- 2Pour in the cream and continue to cook over low heat until the sauce thickens sufficiently. Season with salt and pepper to taste.
- 3Cut the pork tenderloin into medallions about 1.5-2 cm thick. Season both sides with salt and pepper. In a hot pan with a little fat, sear both sides of the medallions for about 2-3 minutes until they are nicely browned and cooked through, but remain juicy.
- 4Sauté the green beans in a little ghee until crisp-tender. Finally, add the crushed garlic and a pinch of salt. Meanwhile, cook the rice according to the package instructions.
- 5Serve the juicy meat medallions with the creamy mushroom sauce, garlic green beans, and steamed rice.
