Pork tenderloin in Beer Marinade with Mushrooms. Sea sisefilee õllemarinaadis

Directions

1. remove the stringy silver skin from a pork tenderloin. Combine salt, pepper, sliced garlic and beer. Rub all over pork. And leave the pork to stand for 1/2 hour or overnight in a cool place.
2. Dry meat. Save  the remaining marinade.
Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 60 C, about 15 minutes. Let rest
3. Heat the fresh mushrooms in a skillet until water has evaporated. Add oil and flour . Add some apple juice and remaining marinade. Reduce.  Add cream, mix thoroughly, bring to a boil. Season with salt and herbs.