And I have little to to begin to eat everything, just a kilo, they are doing to pray, the truth, damn, lol. Meanwhile I am satisfied with the smells, how they smelled the meat, my mother, how it smelled ... I had a couple of fillets in the freezer, and searching the net looking, I found this recipe in petichef, I liked the tune, and here I bring you, hope you like it. I made at GM, the original recipe is from the Fusion, but anyone can do it with a normal cooker.
Ingredients: 1500 g
pork tenderloin 300 grams of mushrooms
1 envelope onion soup
Pedro Ximenez 1vaso Oil
Salt Freshly ground black pepper
We take the fillets and cut into slices and salt, pepper, put the oil in the tray menu and select cuisine. Add the fillets in two batches, first one and we will gilding we get and then the next. When the second batch we added the first had done, add the sliced \u200b\u200bmushrooms and continue stirring, the envelope of onion soup and Pedro Ximenez wine and stir to integrate all good, cancel the menu and close the pot. Menu select meat, when done manually depressurized and ready to eat.
pork tenderloin 300 grams of mushrooms
1 envelope onion soup
Pedro Ximenez 1vaso Oil
Salt Freshly ground black pepper
We take the fillets and cut into slices and salt, pepper, put the oil in the tray menu and select cuisine. Add the fillets in two batches, first one and we will gilding we get and then the next. When the second batch we added the first had done, add the sliced \u200b\u200bmushrooms and continue stirring, the envelope of onion soup and Pedro Ximenez wine and stir to integrate all good, cancel the menu and close the pot. Menu select meat, when done manually depressurized and ready to eat.
Kisses
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