Pork Tenderloin in Tomato and Mushroom Sauce

How to prepare pork tenderloin in tomato and mushroom sauce

1. Sprinkle the tenderloin with salt, black pepper, and chili flakes.
2. Blanch the tomatoes and peel them. Cut in half and remove the cores and seeded area. Then blend briefly in a blender (they do not need to be finely blended, just uniformly crushed).
3. Cut the mushrooms into quarters.
4. Heat the oil in a wider pot (large enough to hold the tenderloin). Fry the tenderloin on both sides until nicely browned (about 3 minutes per side) and then another 30 seconds on each lateral side. Be careful to tuck the thin end of the tenderloin underneath to get a more uniform thickness. Remove the tenderloin to a plate.
5. Add the butter to the pan and once it melts, turn the heat to high and add the mushrooms, sprinkling with salt and pepper. Fry the mushrooms for about 3 minutes, stirring often, to brown them a little. Remove the mushrooms over the tenderloin.
6. In the remaining fat, saute the chopped onion until very soft. Add the crushed garlic and saute for 1 more minute. Deglaze with wine and simmer until the wine is almost evaporated.
8. Add the tomatoes and simmer for 5 minutes on low heat.
9. Add the bay leaf, thyme, sugar, chicken broth, and 150 ml water. Add salt to taste. Bring to a boil. Simmer with the lid on, on low heat, for 15 minutes.
10. Place the tenderloin in the sauce and simmer with the lid on for 15 minutes, turning the tenderloin halfway through.
11. Add the mushrooms and parsley and simmer with the lid on for another 5 minutes.
12. For serving, use deep plates: spoon vegetables in the center of the plate, the sauce will drip around the edges; place thin slices of tenderloin on top sprinkled with a little coarse salt and black pepper. It is delicious served with polenta or mashed potatoes.

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