You will need:
0.5 kg pork tenderloin
1 large onion
champignons – 300 g
100 g of hard cheese
250 g sour cream with herbs and garlic
10 g of vegetable oil
spices to taste
salt, pepper to taste
How to cook:
Cut the meat across the fibers into pieces about 2 cm thick. Then, using a special hammer, beat it, then salt and pepper.
Mushrooms clean, wash, cut into small pieces.
Cut the onion into half rings.
Lubricate the baking sheet with butter, and lay the prepared meat on it, lay a layer of mushrooms on top of it so that it covers all the pork, then lay the onions on top of the mushrooms.
All these fields of sauce and sprinkle with grated cheese.
Send the meat to an oven preheated to 200-220C. Bake for 20-40 minutes until the colorless juice is released from the meat and can be easily pierced with a fork.
Serve meat in French, decorated with greens and red wine.
Categories: Christmas Desserts