The tenderloin is made from the soft, delicate part behind the pork loin, and is also called pork fillet. It is considered the most valuable of all pork meats, similar to how the tenderloin is called the most delicious part of the beef. It is usually served in a simple, fried form with potatoes, grilled vegetables and sauerkraut. We now recommend it as a festive menu with filling, and as a side dish, we’ve brought you a great oyster mushroom paprikash.
Ingredients
- 1 kg oyster mushrooms
- 1.6 kg pork loin
- 0.6 kg duck liver
- 0.5 kg thinly sliced bacon
- 2 onions
- 2 bell peppers
- 2 tomatoes
- oil
- bone broth
- flour
- ground paprika
- ground pepper
- salt
Chop up the vegetables for the filling: start frying the onion and pepper in oil, add the diced tomatoes, season with salt and pepper, and stir. Add the chopped liver, sprinkle with red pepper and thicken with flour.
Put the onions, peppers, and tomatoes to steam in oil. Cut the oyster mushrooms into strips, stir them among the vegetables, season with paprika, pour a little water, stir, and season with pepper.
Beat the tenderloin slices, season with salt and pepper. Spoon the filling in, roll it up, wrap it in bacon, and grill each side. Thicken the oyster mushrooms and paprika with a little flour and cook until soft. Serve with fresh herbs.
Enjoy your meal!
