Fried pork tenderloin with beans and mushroom sauce

Ingredients

• pork tenderloin - 500 g
• rosemary - 4 sprigs
• green beans s / m - 400 g
• lemon - 1/2 pc.
• garlic - 1 tooth.
• Sauce:
• bacon - 4 slices
• pork kidney - 200 g
• medium champignons - 8 pcs.
• dry red wine
• low-fat cream - 150 ml
• mustard - 1 tbsp.
• salt pepper
• olive oil

Cooking

Step 1

Cut the tenderloin along the entire length, drizzle with oil, salt, pepper, grate with rosemary leaves.

Step 2

Fry in a pan, turning, until browned. Transfer the tenderloin to a baking sheet and place in the oven (220 degrees) for 15 minutes.

Step 3

For the sauce, thinly slice the bacon and place in a medium saucepan (or frying pan) with a splash of oil. Cut the kidney in half, remove the white streaks.

Step 4

Finely chop the mushrooms and put them into the sauce with the kidney. Spice up.

Step 5

Add a little wine to the sauce, boil off. Add cream and mustard. Boil until desired consistency.

Step 6

Drop beans into boiling salted water. Cook until done.

Step 7

Throw the beans in a colander, crush the garlic into it and sprinkle with lemon juice and oil.

Step 8

Cut pork, serve with beans and sauce. Bon appetit!