Pork with mushrooms

If you ask me which dish I like the most at the moment, I'll probably answer - pork chop, and it's from the tenderloin. Pork tenderloin dishes are prepared easily and quickly. If you do not overcook the pork on the fire, you get tender and juicy meat. The tenderloin is cooked very quickly, especially if you beat it a little. If the meat is not overcooked, it turns out soft and juicy. The application also includes white wine sauce. Alcohol is not felt when eating a dish, but how all the degrees evaporate during cooking. It is desirable to use white dry wine, the sauce is beautiful and tender.

Ingredients

• pork tenderloin - 120-150 g (1 piece);
• fresh mushrooms - 5 pcs .;
• flour - 2 tablespoons;
• dry white wine - 50 ml;
• salt, ground black pepper - to taste;
• fresh cucumber and tomato;
• greens - a twig.

Directions

1. Rinse, dry and remove the pork tenderloin. Cut the pork into 3 large pieces.
2. Take 1 cut piece of tenderloin, put the pork "barrel" vertically.
3. Beat with a kitchen hammer (when beating, if possible, try to give the meat a circle shape).
4. Salt and pepper the meat on both sides. Form a circle of meat, gathering the edges with your hands.
5. Pour the flour on a flat plate. Roll the meat on both sides in flour.
6. Fry the pork chop in vegetable oil over medium heat on both sides until golden brown.
7. While the meat is frying, wash the mushrooms, dry. Cut each mushroom into 4 pieces. Toss in a pan with already roasted meat. Fry the mushrooms with the meat for another 3 minutes.
8. Then pour the wine and simmer. At the end of cooking, a little wine sauce should remain. The sauce will be a little thick, and it is also served with meat.
9. Serve the finished chop with mushrooms, drizzled with wine sauce, garnishing the plate with fresh vegetables. It can be served with potato garnish or rice.