INGREDIENTS:
1/2 kg pork tenderloins
2 tablespoons olive oil
1 out of mushroom soup
1/2 onion
200 ml evaporated milk
PREPARATION:
In a pan with two tablespoons of oil, brown the tenderloins simmering salted for 15 minutes previously. Then bake at 200 ° C for 10-15 minutes. Cool slightly and cut into thick slices.
In the same pan fry the finely chopped onion and when golden pour evaporated milk and mushroom soup over. Stir well and cook over low heat until it forms a creamy and consistent. Salt if necessary. Serve hot.
Note:
The meat can be served with rice or salad.
1/2 kg pork tenderloins
2 tablespoons olive oil
1 out of mushroom soup
1/2 onion
200 ml evaporated milk
PREPARATION:
In a pan with two tablespoons of oil, brown the tenderloins simmering salted for 15 minutes previously. Then bake at 200 ° C for 10-15 minutes. Cool slightly and cut into thick slices.
In the same pan fry the finely chopped onion and when golden pour evaporated milk and mushroom soup over. Stir well and cook over low heat until it forms a creamy and consistent. Salt if necessary. Serve hot.
Note:
The meat can be served with rice or salad.
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