Today we bring you this combo plate de tenderloin in mushroom sauce and fried egg. For those of you who like to enjoy tasty sauces with an intense flavor, you will love this one. I assure you it tastes better than you paint ... Promised!
Loin in mushroom sauce
The mushroom sauce has an intense and very exquisite flavor. It depends a lot on the way you cook them, the mushrooms are more or less tasty.
Author Carmen Guillen
Kitchen: Spanish
Recipe type: Meat
Rations: 4-5
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 kg of pork loin
- 400 grams of assorted mushrooms and mushrooms
- 1 cebolla
- 2 cloves of garlic
- Carrots 2
- 250 ml of white cooking wine
- Olive oil
- Black pepper
- Sal Island
Preparation
- In a frying pan we add a good jet of olive oil and we hope it's hot enough. Then we add the loins already rolled and we only give it a heat stroke, to seal them and make them juicy inside. The loins will previously have a little salt and ground black pepper.
- We separate the loins on a plate, and in the same pan and with the same oil, we are making our sauce for the sauce. We add the two cloves of garlic to pieces, the onion well laminated, and the 2 carrots to small cubes. When it is well poached add the mushrooms or mushrooms. We expect some 10 minutes to bind all the flavors and add the glass of wine. Let everything cook, together with the loins that we will incorporate back into the pan, around 15 minutes over medium heat.
- We remove the loins on a plate and add the rest of the ingredients to a bowl to beat them, and thus get our tasty mushroom sauce.
- Next we plate, putting the loins on one side and the sauce on the other.
- In our case, to accompany, we have fried an egg per plate.
Nutritional information per serving
Calories: 550