Delicate aromatic meat with creamy mushroom sauce is a great dish for the wintery days, it works perfectly with buckwheat. You will need:
- 1 pork tenderloin
- 25 dkg (0.55lb) of wild mushrooms (fresh or frozen).
- 1 onion
- 1 garlic clove
- 250ml (8.8oz) of double cream
- 1 tsp of dried thyme
- 2 tbsp of butter
- 1 tbsp of olive oil
- 1 tbsp of soy sauce
Cut the pork tenderloin into thick slices (1-1.5cm) and softly pound the meat with your hand. Season with salt, pepper and thyme.
Turn on IP. Select programme Sauté, add olive oil and one spoon of butter. When hot, fry the pieces of pork gently.
Remove the meat from the pot. To the pot add leftover butter, onion (cut in square pieces) and garlic (also cut into small pieces). Fry until golden and then add cut mushrooms. Fry altogether for couple of minutes.
Turn off programme Sauté. To the pot add fried meat, cream, half a cup of water, soy sauce and a little bit of thyme (can use fresh).
Close the lid and change the valve into sealing position. Set programme Manual for 10 min. When the programme finishes, leave for another 5 min (NPR). Turn off IP, remove the pressure and open the pot. If the sauce isn’t the correct density we can either thicken it by adding 1tbsp of flour mixed with water (make sure you turn on programme Sauté and bring the sauce to boil) or boil for a little bit longer to evaporate the excess of water. Season with salt and pepper (be careful as soy sauce is already salty). Your dish is ready, it will taste great with buckwheat.