Pork Tenderloin with Mushrooms in Cider

Ingredients

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• 2 whole Iberian pork tenderloins (about 750 g), or 1 regular pork tenderloin
• 400 g mushrooms (we use saffron milk caps; king oyster or button mushrooms work too)
• 1 medium onion, or ½ a very large one (about 225 g)
• 2 garlic cloves
• 1 bottle of cider, 250 ml (preferably natural, with little sugar)
• 120 ml extra virgin olive oil
• 1 teaspoon cornflour or flour
• Salt and pepper

Method

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1. 1Prepare the ingredients. Cut the tenderloins into medallions about a finger's width thick, season with salt and pepper, and set aside. Finely chop the onion and garlic. Wash the mushrooms and cut them into pieces.
2. 2Sear the meat. Heat the oil in a shallow pot over high heat. Brown the medallions on both sides, leaving them underdone inside, then set aside in a deep plate.
3. 3Sauté the onion and mushrooms. Lower the heat and cook the onion in the same oil with a pinch of salt. After 10 minutes, once it has softened nicely, add the garlic, let it turn lightly golden, then add the mushrooms. Turn up the heat and sauté until their liquid has evaporated, about 10 minutes.
4. 4Add the cider. Add the teaspoon of cornflour or flour and cook briefly, stirring quickly. Once it is incorporated, pour in the cider.
5. 5Finish cooking the meat. Return the meat to the pot, turn up the heat and let it boil for about 5 minutes, until the alcohol has cooked off and the sauce is as thick as you like. Add a little water if needed, and adjust the salt and pepper.