Pork Tenderloin with Mushroom Sauce and Mashed Potatoes
Ingredients
Instructions
Trim the pork tenderloin and leave it whole to preserve its natural juiciness. Season with salt, black pepper, rub with crushed garlic, and drizzle with olive oil. Let it sit at room temperature for about an hour. Preheat the oven to 200°C. Sear the tenderloin on a hot pan from all sides for about half a minute, just to sear it and maintain its juiciness. Place a few slices of butter on the seared meat and sprinkle with thyme and basil (preferably fresh, but if not available, use dried). Place the pan in the preheated oven and bake for only 8 - 10 minutes. Do not open the oven during baking. Transfer the cooked meat to a wooden board and let it rest for 5 minutes. The tenderloin will be tasty and still juicy.
In the meat drippings, sauté the onion, sprinkle with 1 tablespoon of flour and sauté. Add water, let it simmer, season with salt and pepper. Meanwhile, slice the mushrooms and sauté in butter. Pour the mushrooms into the sauce, thicken with water and flour as needed. Season with soy sauce and spices, simmer well and remove from heat.
Cook the potatoes, season with salt, mash, add butter, milk, and mix well but only with a manual potato masher.
