Ingredients (serves 4):
1 pork tenderloin (about 600–700 g / 1.3–1.5 lb)
250 g (9 oz) fresh button mushrooms
2 carrots
1 onion
2 garlic cloves
20 g (1 tbsp) butter
2 tbsp olive oil
1 tbsp all-purpose flour (to thicken the sauce)
200 ml (¾ cup) chicken or vegetable broth
100 ml (⅓ cup) dry white wine
1 tbsp Dijon mustard (optional, for flavor)
Salt and pepper, to taste
Fresh herbs (thyme, bay leaf, or chopped parsley)
👩🍳 Preparation:
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