Grilled pork tenderloin with king oyster mushrooms and red cabbage
- 4–5 king oyster mushrooms
- 2 pork tenderloins
- pork seasoning
- 200 ml stock
- 1 onion
- 200 ml cream
- oil, salt and pepper
- half a red cabbage
- oil, salt, sugar, caraway seeds, vinegar, splash of water
Sprinkle the meat with the seasoning salt, rub with oil, then sear in a covered pan on all sides until a crust forms. Pour over the stock and simmer until tender, then remove the meat from the pan and allow to rest.
Make a sauce from the fat remaining in the pan. Sauté the chopped onion, season with salt and pepper, then pour over the stock. Once the onions have softened, add the cream whisked with the flour, enhancing the flavour with a little white wine if desired. Blend the sauce until smooth using a hand blender.
Shred the red cabbage and sprinkle with sugar, salt and caraway seeds. Steam in a covered pan with a little oil and water, adding vinegar to taste right at the very end.Slice the king oyster m
ushrooms horizontally to make medallions, season with salt and pepper, then fry in a little oil.
Cut the meat into chunks and serve with the freshly cooked oyster mushrooms, steamed cabbage and sauce.