Prep. Time: 5′    Cooking Time: 10′     Serves 4


  • For the pork:
  • 2 pieces of pork tenderloin (350g each)
  • 3 tbsp olive oil
  • 1/2 cup beef or chicken broth
  • 1/2 onion, finely chopped
  • 3 tbsp Worcestershire sauce
  • 100g heavy cream
  • Freshly ground pepper
  • A pinch of salt
  • For the mushroom salad:
  • 300g Portobello and white mushrooms
  • 1 clove garlic, minced
  • Finely chopped parsley
  • A few shavings of Parmesan cheese
  • A few drops of white balsamic vinegar
  • A few drops of olive oil
  • Pepper
  • A pinch of salt


For the pork:

  1. Cut the pork into thick slices.
  2. Heat a pan with a thick base.
  3. Add 1 tbsp olive oil and brown the meat for 2-3 minutes on each side.
  4. In the same pan, sauté the finely chopped onion, add Worcestershire sauce, and let it reduce by half.
  5. Add the broth and cream, then simmer for a few minutes until it thickens.
  6. Season with salt and pepper.

For the mushrooms:

  1. Clean and slice the mushrooms.
  2. Pour a little olive oil and mix.
  3. Heat a pan on high heat, add garlic and mushrooms, and sauté for a few minutes.
  4. Sprinkle with finely chopped parsley and drizzle with a few drops of balsamic vinegar and olive oil.
  5. Just before serving, sprinkle with Parmesan shavings. You can also add 1 tbsp of cream cheese to the mushrooms and stir until the mixture becomes creamy.
  6. Enjoy!

Source: Argiro Barbarigou