Roast pork fillet with mushroom sauce (lactose free)

Ingredients

• 900 g Pork tenderloin
• 200 g Mushrooms, raw, thinly sliced
• 230 ml Water
• 1 pcs Shallot, minced
• 3 clove Garlic, minced
• 2 tbsp Olive oil
• 2 tbsp Chicken stock, low sodium
• 2 tbsp Cream, lactose free
• 1/4 tsp Fresh ground salt
• 1/4 tsp Black pepper, ground

Method

1. Combine water, cream, and mushrooms in small sauce pan.
2. Bring to a boil over medium-high heat; reduce heat to medium and simmer for 20 minutes or until liquid reduces to 150ml.
3. Remove from the heat and set aside. Season with salt and pepper to taste.
4. Meanwhile, preheat oven to 200°C.
5. Season pork tenderloin with salt and pepper, all sides.
6. Heat half of the oil in large skillet; add meat and brown all sides, for 10 minutes.
7. Transfer to roasting pan and roast in the oven for 15-18 minutes.
8. Remove from the oven and tent with foil; let it rest for 5 minutes.
9. Heat remaining oil in same skillet and add shallot and minced garlic; cook over medium heat until it starts to brown, for 7 minutes.
10. Add prepared mushrooms and simmer additionally for 10 minutes.
11. Slice pork and serve in platter; drizzle with sauce before serving.