Ingredients for 2 servings:
pork tenderloin (about 700-800g)
50g dried ceps or 250g of fresh mushrooms
2 tablespoons oil
a small white onion, finely chopped
salt, pepper, paprika, pork spices
Clean the tenderloin well of any white skins. Cut tenderloin almost in half lengthwise so it opens like a book; pound to flatten slightly. If you use dried mushrooms, put them to soak for 30 minutes in warm water, then drain them well before using them. If you use fresh mushrooms, wash, clean and slice them coarsely.
In a large pan, pour the oil, soak the onion and then put the mushrooms in and stir them together until the mushrooms are cooked. Season with salt and pepper to taste. Once the mushrooms are done, take it all through the blender to have a fine mushroom paste
Fill the pork tenderloin with the mushroom paste using a spoon. Season well the tenderloin with salt, pepper, paprika or other pork spice mixture and fry it in the pan until it is thoroughly browned on all sides. Preheat the oven at 180 ° C, put the tenderloin in a tray, and roast for 20 minutes.
Serve with sauteed broccoli and baby carrots.