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Pork tenderloin with figs and stuffed portobello





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.

Ingredients for Pork tenderloin with figs and stuffed portobello:

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



Ingredients for Pork tenderloin with figs and stuffed portobello:

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

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