1 round of pork tenderloin
Virgin Olive Oil (VOO)
Barbeque or any meat spice of your liking
Slice pork tenderloin into 2.5cm (1-inch) thick medallions.
Season with BBQ or any other meat spice to your liking.
Heat VOO in a large skillet over medium heat.
Grill medallions on both sides, till done to your preference.
Transfer grilled pork to a serving dish and cover to keep warm.
2 heaped teaspoons of butter/margarine
225g sliced fresh cremini mushrooms
Salt and freshly ground black pepper to taste
Melt butter/margarine in the same pan just used to grill the pork.
Add mushrooms and cook till tender and lightly browned.
Do not overcook the mushrooms.
If you have any scrapings in the bottom of your pan from grilling the pork, add some of the meat juice or a drop or 2 of water, and use a wooden spoon to scrape the bottom clean in order for it to form part of the sauce.
Creamy Black Pepper Sauce:
1 heaped tablespoon all-purpose flour
± 1/4 cup milk plus extra to top up to ±3/4 cup in total
Mix the flour and ±1/4 cup of milk in a separate mug to form a paste, mix till no lumps visible.
Top the mug of paste with ±½ cup of extra milk (till you have approximately 3/4 cup) and mix through.
Add the cream to the pan with mushrooms, and mix through.
Add the flour paste, bit by bit, and cook till you reach a nice thick creamy consistency.
If you prefer a very thick sauce, add more flour paste and cook through.
You may not need all the flour paste, it will depend on how thick you like the sauce.
Season to taste with salt and freshly ground pepper.
Serve creamy mushroom and black pepper sauce over pork and garnish with chopped parsley, if desired.
Dish up with white rice and steamed green beans.
Prepared, tried and tested by: Es Slabs