Tender pork in a rich mushroom sauce with a touch of herbs and a hint of savory soy sauce. The lightness of the rice balances the dish perfectly. The aroma of rosemary adds a delightful finishing touch. A great choice for any occasion!
35 min
Meat mix:
1 onion
2 garlic clove
1 pkgmushrooms
1 pkgpork tenderloin
1 tspsalt
0.5 tspblack pepper
1 tbspoil
2 tbspbutter
2 pkgdried herbs
2 pkgsoya sauce
1 pkgcooking cream
2 dlwater
Additional ingredients:
1 pkgbasmati rice
1
Pour 6 dl of water into a large pot and bring it to a boil.
2
Peel and finely chop the onion and garlic cloves. Rinse, dry, and slice the mushrooms.
3
Cut the pork tenderloin into slices about 1.5 cm thick. Season with salt and black pepper.
4
Cook the rice according to the package instructions.
5
Heat oil and butter in a pan over medium heat. Add the slices of pork tenderloin and sear for about 2–3 minutes on each side until they develop a golden crust. Transfer the cooked slices to a plate and let them rest.
6
If necessary, add oil to the pan, then add the onions, garlic and mushrooms. Fry for about 3-4 minutes. Season with dried mixed herbs and soy sauce.
7
Pour the cooking cream into the pan, rinse the can with water, and add to the pan. Add the pork steaks to the sauce. Bring to a boil and simmer for about 5 minutes until the pork is tender.
8
Serve the pork tenderloin steaks hunter style with rice.
35 min
