Pork tenderloin is a lean and relatively quick cooking option for everyday dinners. Because it is so lean, you'll want to allow it to marinate for about a half hour to boost the flavor and help ensure it stays juicy during cooking. Here, the pork is drizzled with balsamic vinegar and wine and then seared with a bit of butter and garlic until browned and cooked through, and the marinade is cooked along with the mushrooms and reduced to a sauce.


  • 400 grams pork tenderloin
  • 1 tablespoon pepper (paste)
  • 6 bay leaves (crumbled)
  • 4 garlic cloves (minced)
  • salt
  • 200 grams Paris mushrooms
  • 1 tablespoon balsamic vinegar
  • 200 milliliters red wine
  • 2 tablespoons butter
  • 150 milliliters olive oil


  1. Trim fat from pork loin and place on a platter.
  2. Season tenderloin with pepper paste, bay leaves, garlic and salt.
  3. Drizzle with balsamic vinegar and wine.
  4. Marinate for 30 minutes.
  5. In a frying pan, heat butter and oil.
  6. Cook meat and garlic over low heat and set aside remaining marinade.
  7. Clean mushrooms, slice and add to pan with meat and sauté for 2 minutes.
  8. Add liquid from the marinade and let reduce.
  9. Serve pork and mushrooms with white rice and salad.
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