Pork Loin and Mushroom Salad with Sherry

Wash the pork tenderloin, pat dry. Season with salt and pepper. Fry all around in 2 tablespoons of hot olive oil for about 15 minutes, remove and allow to cool. Set the pan aside.

Clean and wash the spring onions and cut into fine rings. Clean the mushrooms, cut smaller if necessary. Heat 3-4 tablespoons of olive oil in the frying fat. Fry the mushrooms in portions until golden brown. Briefly sauté the spring onions. Season with salt, pepper and thyme. Pour in the balsamic vinegar, sherry and 5 tablespoons of olive oil. Bring everything to the boil briefly. Season to taste with a little sugar, salt and pepper. Let cool down.

Cut the cold pork tenderloin into thin slices. Mix with the cooled mushrooms and let steep for at least 2 hours.