Ingredients 2 tbsp olive oil 1 large pork tenderloin 500g cut into thick slices 1 slice bacon, finely chopped 300 gr white mushrooms, sliced 1 clov. garlic, lightly crushed 4 tbsp balsamic cream ½ cup chicken broth ½ cup heavy cream 2 tbsp grated Parmesan cheese 6 dried prunes, cut in half Salt Freshly ground pepper Λίγο A little chopped parsley for serving Equipment Frying pan TAGS MEAT COLD CUTS 30-MINUTE MEALS MAIN COURSES CHRISTMAS HOLIDAY MEALS NEW YEAR'S DAY VALENTINE'S DAY A LA CRèME Ingredients 2 tbsp olive oil 1 large pork tenderloin 500g cut into thick slices 1 slice bacon, finely chopped 300 gr white mushrooms, sliced 1 clov. garlic, lightly crushed 4 tbsp balsamic cream ½ cup chicken broth ½ cup heavy cream 2 tbsp grated Parmesan cheese 6 dried prunes, cut in half Salt Freshly ground pepper Λίγο A little chopped parsley for serving Instructions Cut a large pork tenderloin into thick slices. Heat the olive oil in a large heavy based pan. Sear the pork over high heat on both sides for about 4 to 5 minutes until it forms a nice crust. Remove the meat from the pan and keep it warm, covered, on a platter. In the same pan add the bacon and cook over high heat for 1 minute until crisp. Transfer it to a plate lined with paper towels to drain any excess fat. Do not cover it while warm so it stays crisp. Add the mushrooms and the crushed garlic to the same pan. Sauté over high heat for 2 to 3 minutes without stirring. They should cook properly and not release their juices. One shake of the pan is enough. Remove them and set aside. In the same pan add the broth, the balsamic cream, the heavy cream, and the Parmesan. Lower the heat to medium so the sauce simmers gently. Add salt and pepper and simmer for about 2 minutes until it thickens slightly. Return the pork to the pan along with any juices released on the platter. Add the sautéed mushrooms and the prunes and let everything simmer together for 2 more minutes until the sauce thickens well. Serve the pork tenderloin hot, ideally with rice or mashed potatoes. Garnish the dish with chopped parsley and sprinkle with the crisp bacon. TAGS MEAT COLD CUTS 30-MINUTE MEALS MAIN COURSES CHRISTMAS HOLIDAY MEALS NEW YEAR'S DAY VALENTINE'S DAY A LA CRèME
