Pork tenderloin with figs and stuffed portobello

Most people eat their pork tenderloin with a pepper cream sauce or a mushroom sauce, but believe me, this filled portobello with figs really is the ultimate taste sensation! So rich that it just makes you almost emotional!

Portobello mushrooms, also called giant mushrooms, are tasty, healthy and nutritious.

And also perfect for filling.

serves 4:

4 small potatoes
 4 portobello mushrooms
 25 ml olive oil
 1 small shallot, chopped
 2 sprigs of thyme, leaves rusted
 1.7 oz - 50 g gorgonzola, crumbled
 1 oz - 25 g walnuts, chopped
 For the lamb's lettuce:
 4 tbsp corn oil
 2 tbsp raspberry vinegar
 3½ oz. - 100 g lamb's lettuce
 For the pork tenderloin:
 1½ lb - 680 g pork tenderloin
 2 dried figs
 3½ oz - 100 g feta
 1.7 oz - 50 g of walnuts
 1 tbsp balsamic vinegar
 bake and fry margarine

4 small potatoes
 4 portobello mushrooms
 25 ml olive oil
 1 small shallot, chopped
 2 sprigs of thyme, leaves rusted
 1.7 oz - 50 g gorgonzola, crumbled
 1 oz - 25 g walnuts, chopped
 For the lamb's lettuce:
 4 tbsp corn oil
 2 tbsp raspberry vinegar
 3½ oz. - 100 g lamb's lettuce
 For the pork tenderloin:
 1½ lb - 680 g pork tenderloin
 2 dried figs
 3½ oz - 100 g feta
 1.7 oz - 50 g of walnuts
 1 tbsp balsamic vinegar
 bake and fry margarine