Pork tenderloin with mushroom roasted in tin foil

Ingredients for 4 people:

• 60-70 dkg pork tenderloin,
• salt,
• ground black pepper,
• 1 teaspoon Univer mustard,
• 300 g champignon,
• 2-3 tablespoons oil

Preparation:

Using tin foil is a convenient way of cooking plus tin foil prevents flavours and fragrances from escaping, resulting in a juicy and mouth-watering meals you couldn’t get in any other way. And there’s something else...you can not only buy the classic household foil but also a thick foil which is especially suited for BBQ.

Remove the thin white membrane from top of meat and slice meat to 12 small mignons. Tenderize mignons slightly, add salt and pepper, then set aside. Clean the mushrooms, cut to thin slices, put in a bowl, add some salt and pepper.

Tear 4 larger sheets off the tin foil, grease with oil, then lay 3 meat slices next to each other per person. Sprinkle mushroom evenly, pour some oil on top, you can fold the tin foil over and roll the sides around tightly to hold meat and mushroom juices inside. When the BBQ grill is hot enough and the charcoal is glowing under it, place the little packets onto the grill with the meat side facing downwards.

Roast for about 8 minutes, turn over and roast the other side for approx. 8 minutes too.

Useful advice from Univer:

As an alternative to tenderloin, you can also roast cured slices of sirloin, chicken breast or fish the same way.