Roast tenderloin on a bed of mushrooms and Brussels sprouts
- 500 g white button and chestnut mushrooms
- 500 g Brussels sprouts and cauliflower
- 1–1.5 kg pork tenderloin
- pork seasoning
- onions, garlic
- a little stock or water
Season the tenderloin well, then sear in a hot pan. Place in a roasting tin, cover, and roast at 180°C for one hour. Add the Brussels sprouts, cauliflower florets, quartered mushrooms, onions and garlic to the frying pan and fry until soft.
Make a sauce using the fat remaining in the frying pan. Add a little stock and seasoning and use to baste the tenderloin while roasting.