Pork tenderloin with mushrooms and green beans

Peel the onion, dice it, and sauté it in clarified butter (ghee) until translucent. Slice the mushrooms and add them to the onion. Let them simmer in the pan until the water released by the mushrooms has completely evaporated. Finally, pour in the cooking cream and simmer until the sauce thickens. Season with salt to taste.

Cut the pork tenderloin into thick medallions of about 1.5 cm. Season them with salt and pepper on both sides. In a well-heated pan, place the meat slices and fry them for about 1 minute on each side, until they turn golden and remain juicy.

For the side dish, sauté the finely chopped onion in clarified butter, then add the green beans (fresh or frozen) and cook them until tender. Finally, add the salt and crushed garlic for an intense flavor.