Pork tenderloin with bryndza sauce
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ingredients
500 g pork tenderloin 10 g salt 5 g ground black pepper 120 g oil 120 g fresh mushrooms 300 ml broth 125 ml whipping cream 80 g butter 1 pk shallots 150 g bryndza 1 tbsp chopped parsley
step
1. Strip the pork tenderloin of its membranes, wash and dry with a paper towel. Season with salt and pepper and sear the pork on each side. Place in a roasting tin, baste with the juices and roast in a preheated oven at 160°C for about 15 minutes. 2. In the same pan, fry the mushrooms together with the chopped shallots. Remove them with a ladle, add butter and flour to the broth and pour the broth over everything. Boil the sauce briefly, stir in the bryndza and cream. Finally, stir in the mushrooms and set aside. 3. Cut the roasted meat into slices and serve with the prepared sauce.
