Pork Tenderloin with Chanterelle Mushrooms| Sos kurkowy z wieprzowina - Polish Mama Cooks

How to make a quick, delicious dinner? How to prepare a French polish dinner? How to make a pork tenderloin?

To prepare this recipe you need to save about 35-45 min plus the time to marinate the meat (min. 3h), but I usually leave it in the fridge overnight. Siring and baking the meat (375F) will take about 25 min and in the mean time you can start on you sauce.
Sauce is the most versatile ever. Perfect with meat, but also works well with pasta and potatoes.

This recipe is very semi- healthy, but delicious and it is very modern Polish - French Cuisine. My family loves it.

Ingredients:
For the meat:
2-3 pound pork tenderloin (the size will determine the cooking time)
1 tbsp of Dijon Mustard
1 tsp of Whole Grain Dijon Mustard (for texture)
1 lemon (the zest and the juice)
salt/ pepper, olive oil

For the sauce:
1 chopped onion
0.5 pound of Chanterelle (frozen or fresh)
1 parsley
salt/ pepper
3 tbsp of butter

Food thermometer: [ Ссылка ]
Saucepan: [ Ссылка ]
Dijon Mustard: [ Ссылка ]
Whole Grain Dijon Mustard: [ Ссылка ]


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Thanks for watching!!!
SMACZNEGO!!!



Photo of the Chanterelle: Nick Grappone

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