1. 1

   Step 1

   Remove the silver skin from the pork tenderloin.

2. 2

   Step 2

   Heat 1 tbsp oil and 1 tbsp butter in a pan.

3. 3

   Step 3

   Season the meat with salt and pepper and sear on all sides for approx. 10 minutes, until still pink in the middle.

   Timer 10 min
4. 4

   Step 4

   Remove the meat from the pan, collect the meat juices, and let the meat cool down.

5. 5

   Step 5

   Sauté 2 diced onions, 1 garlic clove, and 100 g smoked bacon in the remaining fat.

6. 6

   Step 6

   Add 500 g cleaned, sliced mushrooms and sauté along with the other ingredients.

7. 7

   Step 7

   Deglaze with 200 ml broth.

8. 8

   Step 8

   Stir in 200 ml heavy cream, 200 g crème fraîche, and the collected meat juices.

9. 9

   Step 9

   Season the sauce vigorously with salt, pepper, 1 tbsp tomato paste, and 1 tsp mustard.

10. 10

    Step 10

    If necessary, mix a little cornstarch with a small amount of cold water and use it to thicken the sauce. Let the sauce cool down.

11. 11

    Step 11

    Cut the cold meat into approx. 1 cm thick slices and then into strips.

12. 12

    Step 12

    Add the meat strips and 1 bunch of chopped parsley to the sauce, stir, and refrigerate.

13. 13

    Step 13

    The next day, slowly reheat the dish over low heat without letting it come to a boil.

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