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Roast tenderloin on a bed of mushrooms and Brussels sprouts


  • 500 g white button and chestnut mushrooms
  • 500 g Brussels sprouts and cauliflower
  • 1–1.5 kg pork tenderloin
  • pork seasoning
  • onions, garlic
  • a little stock or water

Season the tenderloin well, then sear in a hot pan. Place in a roasting tin, cover, and roast at 180°C for one hour. Add the Brussels sprouts, cauliflower florets, quartered mushrooms, onions and garlic to the frying pan and fry until soft.

Make a sauce using the fat remaining in the frying pan. Add a little stock and seasoning and use to baste the tenderloin while roasting.