Pork tenderloin with creamy mushroom sauce and green beans

Peel the red onion, dice it finely, and sauté it in a little ghee until translucent. Clean and slice the mushrooms, then add them to the onion. Sauté until the mushroom liquid evaporates.

Pour in the cream and continue to cook over low heat until the sauce thickens sufficiently. Season with salt and pepper to taste.

Cut the pork tenderloin into medallions about 1.5-2 cm thick. Season both sides with salt and pepper. In a hot pan with a little fat, sear both sides of the medallions for about 2-3 minutes until they are nicely browned and cooked through, but remain juicy.