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Pork Tenderloin with Wild Mushrooms
Ingredients
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900 gram (2 pound) potatoes, peeled and diced
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4 tablespoons olive oil
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2 x 275 gram (10 ounce) pork tenderloins
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2 tablespoons Steakhouse Pepper
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300 millilitre (½ pint) boiling water
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350 gram (12 ounce) mixed wild mushrooms such as oyster, shitake and chanterelle, quartered
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300 millilitre (½ pint) double cream
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2 teaspoon wholegrain mustard
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2 teaspoon
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Scatter the potatoes over a roasting tray. Drizzle with 2 tbs of the oil and cook for 35 minutes at the top of the oven.
- 2 Meanwhile, trim the pork tenderloins of any fat and halve each one. Brush with the remaining oil and rub the Perfect Shake Steakhouse Pepper Herb & Spice Blend over the meat.
- 3 Heat a flameproof casserole and brown the meat on all sides. Add the water to the meat, cover and cook in the oven for 20 minutes.
- 4 Remove the casserole from the oven. Lift the meat onto a plate and keep warm.
- 5 Bring the meat juices to the boil, add the mushrooms and cook for 5 minutes. Add the cream and mustard, season to taste and simmer for 2 minutes.
- 6 Remove the potatoes from the oven and sprinkle over the Perfect Shake Garlic & Herb Mash Herb & Spice Blend. Slice the pork.
- 7 Serve with steamed French beans.
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