Serves

4

Ingredients

4 black pork tenderloins (approx 1kg) • 2 tsp NOMU pork rub • 1 garlic clove • 20ml oil •
2 tsp Dijon mustard • 50ml orange juice • 50ml UHT cream • 300g red cabbage • 300g white cabbage • 300g oyster mushrooms • 60ml olive oil • 1 tsp thyme leaves • 1 tsp chopped
fresh parsley • Sea salt to taste • Freshly ground black pepper to taste

Method

Marinate the tenderloins with the rub, a dash of olive oil and the orange juice • Cut the onions into rings ½cm thick and season with salt, pepper, olive oil, chopped garlic and thyme, together with the mushrooms • Cook the onions and mushrooms in a low-heat oven for 30 to 40 minutes, so as to maintain their texture, while losing the majority of their water and maintaining all the flavour • Sauté the tenderloins in a non-stick pan with the rest of the marinade, adding the cream and the mustard • Place the onions and mushrooms in the centre of the plate, placing the tenderloin, cut in half, so that it shows the rosy side of the meat • Decorate with a few crunchy potato strips