Pork tenderloin with fried potatoes

Let the pork tenderloin come to room temperature. Thinly slice the (chestnut) mushrooms and finely chop the onion. Cut the cauliflower into florets.

Combine 1 tablespoon of olive oil with the Pork Mix and marinate the pork tenderloin on all sides. Heat 25g of butter in a pan. Brown the seasoned pork tenderloin all over and cook over low heat for 10 to 12 minutes, or until pink. Remove the tenderloin from the pan and wrap it in aluminum foil to rest.

Meanwhile, cook the cauliflower florets in a large pan of water until al dente or tender, to taste. Meanwhile, heat 25g of butter in the pan and fry the potatoes for 10 to 15 minutes, or until browned all over and cooked through. Season with black pepper and/or sea salt, if desired.

Sauté the onion in the butter from the meat. Add the sliced ​​(chestnut) mushrooms and cook over high heat for 2 minutes until browned. Add the cream and thyme and let the sauce reduce. Season with black pepper and/or sea salt to taste.

Slice the pork tenderloin. Serve the slices with the mushroom sauce, potato wedges, and cauliflower florets.