Veal Tenderloin With Garlic Sauce Recipe

About this recipe

A hearty and flavorful dinner featuring tender pork, earthy mushrooms, and a rich, savory sauce served with perfectly cooked red potatoes. Ideal for a satisfying evening meal.

Ingredients

• - Cooks & Co Sliced Mushrooms
• 100 G Jumbo Garlic 100g
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 1 Bunch Spring Onions 1 Bunch
• 100G Morliny Sopocka Smoked Pork Loin Slices
• NaN Fresh Halal Pink Rose Veal Tenderloin
• - Mill & Mortar Finishing Salt Flakes Gift Set
• - Kikkoman Soy Sauce
• NaN Mcdougalls Plain Flour
• 1 Kg Dallari 00 Flour, 1Kg

Instructions

1. 1. In a 12-inch skillet, heat 1 tablespoon of sliced pork fat trimmed from the Morliny Sopocka Smoked Pork Loin Slices over medium heat. Once the fat has rendered, cook the pork tenderloin slices for 2-4 minutes on each side until browned and cooked through. Remove from the pan and set aside.
2. 2. In the same skillet, add the rendered fat from Step 1 and heat over medium-high. Add the mushrooms and cook, stirring frequently, until they are almost tender, about 4-5 minutes.
3. 3. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
4. 4. Stir in the sliced mushrooms, 1 1/2 cups of Itsu Sesame Chicken Broth, soy sauce, and a pinch of finishing salt flakes. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10-15 minutes, or until the mushrooms are tender and the flavors are well combined.
5. 5. In a small bowl, mix the flour with the remaining Itsu Sesame Chicken Broth until smooth. Gradually stir this mixture into the skillet with the mushrooms. Bring the sauce to a boil and cook, stirring constantly, until it thickens, about 2-3 minutes.
6. 6. Stir in the chopped spring onions and return the cooked pork to the skillet. Heat everything through for 2-3 minutes. Serve hot.