Pork tenderloin with buckwheat and mushrooms

Tip: tap a step to mark it as done.

1. Cook the buckwheat

   20 min

   Rinse the buckwheat, add 400 ml water and a pinch of salt, and cook, covered, for 15 minutes. Remove from the heat and let stand for 5 minutes to finish cooking.

2. Cook the mushrooms

   10 min

   Meanwhile, finely chop the onion and sauté it in the oil. Add the sliced button mushrooms and cook until their liquid evaporates. Season with salt, then stir in the buckwheat and parsley.

3. Cook the pork tenderloin

   10 min

   Pat the tenderloin dry with a paper towel, cut into medallions about 3 cm thick, and season with salt and pepper. Sear in hot oil for 3–4 minutes per side. Add the butter at the end and spoon it over the medallions. Let rest for 3 minutes.

4. Serve

   Divide the buckwheat and mushrooms among plates, place the medallions on top, and drizzle with the butter from the pan.

Tip: The tenderloin is done when the center is still slightly pink—it will finish cooking as it rests and stay juicy.

This recipe was translated from the Slovak original: Bravčová panenka s pohánkou a dusenými hubami