Pork Fillets on Porcini Mushroom Sauce

For the pork tenderloins on porcini sauce, cut the carrots in half, quarter each half. Divide the broccoli into florets.

Pluck the leaves from the thyme and marjoram stems. Cook the vegetables in salted water until firm to the bite. Season pork tenderloins with salt and pepper, sear in hot oil on both sides and keep warm. The fillets should still be pink inside.

In the roasting juice, fry the mushrooms a little, deglaze with a little soup or water with gravy and season with pepper, thyme and marjoram leaves.

Let the juice simmer a little, if necessary dust with a little flour. Arrange the pork fillets with porcini sauce and vegetables on plates.

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