Pork fillet with mushrooms

Ingredients for 2 servings:

• 500 g pork fillet(s)
• 1 garlic clove(s)
• 1 tsp, leveled sea salt
• 3 tbsp olive oil
• ½ tsp rosemary needles
• 1 sage leaf, chopped
• ½ tsp black pepper
• 500 g mushrooms
• 50 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Low-carb

Slice the garlic clove and toss in a large bowl with olive oil, sea salt, rosemary, sage, and pepper. Cut the pork fillet into approximately 2 cm thick slices, place them in the oil and spice mixture, and mix to ensure the marinade is evenly distributed. Meanwhile, clean and slice the mushrooms. Heat butter in a sufficiently large pan and sauté the mushrooms. If too much water runs out, drain it, as otherwise the mushrooms will not brown well but will only cook. The mushrooms will sauté for a total of about 10 minutes. At the same time, heat a cast-iron pan, toss the meat in the marinade again, and then place it in the hot pan. It doesn’t need any oil, as the meat is already coated in the marinade. (I sauté the garlic in a separate corner of the pan and remove it very quickly, as otherwise it becomes bitter.) Fry the meat for about four minutes on each side. Arrange the meat and mushrooms on a plate and scatter the garlic over the meat, if desired. It goes well with a green salad and, if you don’t want to go low carb, white bread or potatoes.