Pork Tenderloin with Brown Mushrooms and Carrot Dumplings
Ingredients
Instructions
Wash the pork tenderloin, remove the silver skin, season with salt and grind 4-color pepper. Heat a piece of butter or oil in a pan and sear the tenderloin on each side for about 2 minutes/side (depending on thickness), then add water or broth, let it boil for 1 minute and turn off the heat. Cover and let it rest for 5-7 minutes.
MUSHROOMS - fry sliced mushrooms in a piece of butter, add salt, pepper, and a pinch of thyme. When they are golden brown, add about 1 deciliter of broth from the tenderloin and sweet cream. Let it reduce, soften with a bit of butter.
DUMPLINGS - cook peeled carrots and let them cool. Grate them finely, I also passed them through an immersion blender, add salt, egg, and semolina flour to make the dough stiff enough to make dumplings. Cook in salted water until they float and do not foam, then transfer them hot to a pan and reheat with chili oil.
