Pork tenderloin cooked in herb oil with a wild mushroom crust - Bresc BV
Ingredients
- 10 pork tenderloins
- 500 g breadcrumbs
- 250 g Serrano ham
- 250 g butter
- 250 g Bresc Mushroom mix
- 125 g Bresc Chopped shallot
- 125 g Bresc Roasted garlic puree
- 12 g Bresc Black garlic puree
- 12 dl sunflower oil
- salt and pepper
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