- 1 pork tenderloin
- 2 cloves of garlic
- 1 can of laminated mushrooms
- 1 jar of 125 ml cream
- Brandy or cognac
We start by cutting the pork tenderloin into medallions of medium thickness, and season them to taste.
In a pan with a little bit of oil, brown the chopped garlic, and when they it is golden brown, add the pork loins.
When we can see that it is well cooked, remove and reserve.
In the same pan where we cooked the pieces of pork (is important to use the same pan in order to use all the juices from the meat), we add the laminated mushrooms, and when we see that they are browning, add the cream, a little bit of salt and oregano.
Cook for a few minutes, and finish off with a good splash of brandy or cognac, leaving it to reduce.
Pour the sauce over the pork medallions, and enjoy!