Tenderloin with mushrooms to mustard

Prepare your ingredients: cut the pork into 3x1 cm strips; clean and cut the mushrooms in quarters; wash and chop the fine basil; Chop the bacon.

In a wok type pan add the olive oil, expect to take temperature and brown the tenderloin. Once ready, take out from the pan and book.

In the same pan, add the butter and brown the chopped bacon, hope that it is cooked a little and incorporating the mushrooms.

Cook a whole couple of minutes and return the pieces of tenderloin golden to the pan.

Mix well and flavor with mustard, salt and pepper.

Prepare the broth according to the container instructions and keep heating up without boiling.

Wait for a temperature at a strong fire and pour the cognac. Cook a while for alcohol to evaporate, lower the fire and add the cream. Go add chicken broth if the cream is reduced a lot.

Serve with chopped basil on, accompanied by salads.

The original recipe uses homemade broth, if you have at home or prefer to prepare it, go ahead!

Virginia demaría, moments, 2011. Adapted.

If you prefer to do homemade broth: throw in a pot with olive oil the vegetables that you have well washed and cut into small pieces, 1 or 2 chicken thighs, sofríe about 5 mins, then add 1-2 l of hot water and wait for boil Colar and use.