Saturday, December 15, 2007
Pork Tenderloin with mushrooms and smoked Gouda
This is one of my family's favorite recipes and the truth is it just "came out" to me in the spur of the moment one day I was in a hurry to make something delicious for diner :-). I hope you enjoy this excellent dish in good company and with a glass of red wine.
1 Whole pork tenderloin (2 lb size)
3 tbsp olive oil
1 and 1/2 cups onions, sliced
2 cups mushrooms, sliced
3 tbsp sugar
4 tbsp soy sauce
3 tbsp mustard
smoked Gouda cheese
Salt and pepper
Cut the tenderloin in approximately 1/2 inch pieces. Heat a heavy skillet, put in the oil and brown tenderloin on all sides.Sprinkle all of the tenderloin with salt and pepper.
Place in a 9x13 inch pan.
Add to the skillet the onions and saute until golden brown, then add the sugar. Next add the mushrooms and stir gently with the soy sauce and the mustard.
Add the mushrooms and onions in the cooking pan. Add 1 cup water in the pan and bake in a 400 degree F. oven.
Cover with aluminum foil and bake for approximately 45 min or until tender.
When done, take the pieces of meat and the mushrooms outside the pan and place them in a serving plate. Place a thin slice of smoked Gouda on top of each piece of meat. Leave it to melt.
Take the sauce from the cooking pan and make gravy with hand mixer.
Serve warm with puree, brown rice, green beans and/or asparagus as you pour sauce over.
For the recipe in Bulgarian, click here.
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