How to make
Start off with the preparation of the pork tenderloin.
The meat is cleaned with a sharp knife from all skins and veins. The knife is slid just under the skin and it is removed. Each piece of meat is cut into 4 pieces. They are turned like cubes and patted with fingers to shape them.
Chop the rosemary with a knife, season with salt and black pepper. Mix everything.
Each piece of meat is rolled on all sides in the mixture and then rolled in flour.
The mushrooms are peeled and cut into slices along with the stump.
In a frying pan with heated olive oil, but at a moderate temperature on the stove, put the mushrooms first and seal them for a few minutes, until they change color. Season with salt and black pepper. Remove them with a slotted spoon. They are left aside.
A little more olive oil is added to the pan and the meat is placed to seal on the bottom and top, until it aquires a crust. Take it out, arrange it in a glass baking pan and put it in the oven at 360°F (180°C) for 20 minutes.
Heat the olive oil again in the same pan and pour the wine, by being careful, because it will hiss from the heat, flambé using a burner (this is optional) and run a wooden spatula along the bottom to loosen the particles of the roasted meat.
Add the mushrooms, broth, cream and salt. Leave them to simmer on a moderate heat to reduce the mushroom sauce for about 10 to 15 minutes.
The meat is taken out of the oven, it is served on a plate in three pieces and poured with 2-3 tbsp. of sauce. Sprinkle with chopped parsley.
Glazed carrots:
The carrots are cleaned and cut at an angle into wedges.
Mix the salt, black pepper, olive oil and balsamic vinegar in a bowl. Mix everything. Pour the carrots and roll them very well, as each piece must be bathed in the marinade. Transfer them into a medium-sized baking dish and arrange them.
Bake at 360°F (180°C) for about 20 minutes. After this time, take them out, stir and finish baking for about 5 minutes.
In a pot, melt the butter, add the brown sugar and orange juice. Mix.
Remove the carrots from the oven and roll them in the marinade. Sprinkle them with chopped parsley. They are served with the steaks.
The pork tenderloin with mushroom sauce and glazed carrots is ready.
