Serving
4
Preparation time
40 minutes
Ingredients
4 Rival Foods tenderloins
1 onion, chopped
1 garlic, minced
olive oil
300 gr mushrooms in pieces
4 sprigs thyme, leaves picked
2 tbsp red wine vinegar
1 tbsp mustard
Pepper and salt
± 10 sage leaves
Plenty of sunflower oil
For the bacon:
6 rice sheets
2 tbsp sunflower oil
3 tbsp soy sauce
3 tbsp nutritional yeast
2 tsp smoked paprika powder
1 tbsp maple syrup
Pinch of black pepper
Preparation
Start with the bacon. To do this, preheat the oven to 200 degrees. Make a marinade by mixing all the bacon ingredients except the rice sheets in a bowl. Cut the rice sheets into equal strips of about 5 cm Place 2 bars on top of each other and press them together in a bowl of lukewarm water. Push the water out with your thumb and forefinger and dip the bar through the marinade. Place on a baking tray lined with baking paper. Repeat this with all strips of rice paper. Make sure the bars do not touch each other. Bake them between 6 and 8 minutes, depending on your oven, until they are brown. Check regularly that they do not burn. Remove from the oven earlier if it gets too hot. Let the bacon cool.
Heat a layer of sunflower oil in a pan and fry the sage leaves until they are crispy but do not let them brown. Remove the leaves from the oil and drain briefly on kitchen paper. Fry the onion and garlic in some oil in a frying pan. Add the mushrooms and thyme and sauté over high heat, stirring, until the moisture from the mushrooms has evaporated. Deglaze with a dash of red wine vinegar and stir in the mustard. Let it simmer for a few more minutes and season with salt and pepper.
Fry the pork tenderloins in oil until browned on both sides and cut into equal slices. Sprinkle with salt and pepper. Serve them with the mushrooms and bacon and divide the fried sage on top. Delicious with potatoes and blanched snow peas.
Tips
Make the bacon earlier (and make more). You can keep these in a sealed container for a few days.
