Mushrooms (simeji, king oyster mushrooms, maitake, etc.)
Salt and pepper
Soup stock granules
Remove the bottom of the shimeji and separate. Cut the king oyster mushrooms into strips, and cut the maitake into bite-size pieces.
Cut the pork tenderloin into 1cm slices and hit with the back of the knife. Flatten with your palm to half the thickness.
Season with salt and pepper and coat with flour.
Smash the garlic with a knife. Heat olive oil in a pan. Add garlic and cook over low heat to bring out the aroma.
Remove the garlic since it burns easily. Add the pork tenderloin and cook over medium heat, browning both sides. Remove from the pan.
In the same pan, add water, soup stock granules and butter. Add mushrooms and cook for about 1 minute. Return the pork to the pan and toss to combine.
Season with salt and pepper. Drizzle with lemon juice and sprinkle with parsley. Serve!
Story Behind this Recipe
I love mushrooms and always have them at hand. I bought the pork tenderloin since it was on sale. I made a healthy dish. Tenderloin is really tender!
You can replace the soup stock granules with soy sauce. You can use all shimeji or all maitake mushrooms. Enoki mushrooms are good too. The amounts aren't precise. Use a lot of mushrooms since they will shrink a lot when they are cooked.