Pork Tenderloin  with Green Peppercorn In Mushrooms Gravy 

Served with Fettuccine pasta In a company of  Greek Salad

 Products:

1.  1 pork tenderloin peeled from the tendons (You must use really sharp knife)
2.  Green Peppercorns 4 oz
3. Olive oil, Heavy Cream
4. Veggie Broth 32 oz
5. Salt, Pepper
6. Pasta Fettuccine 16 oz 
7. 50 g Flour
8.  Iceberg lettuce
9. Cucumber, Onion, Tomato
10. Vinegar to make  Greek salad

Cut pork at an angle of 45 degree, into 2-inch-thick pieces. Brake each piece into thin slice. Then clean and chop mushrooms into 1-inch thick pieces. 

On preheat Olive Oil  sirloin smear until golden brown on both sides. When done set  them aside for a moment. Then fry mushrooms on the same fat adding salt. Wait until they are golden brown and add the fried tenderloin.  Pour veggie broth and add green peppercorn,  half package like 2 oz.  Cover  it and let them cook on medium heat for about 30 minutes.  Cook the Fettuccine pasta in salted water. 

 Mix 50 g flour with 1/4 cup of heavy cream add 3 spoon of cooking liquid and pour back into gravy . Stir gently and  cook on low heat  for few more minutes.  Strain the cooked al dente pasta. 

 In a middle mix the vinegar sauce:   1 tbsp olive oil, 2 tbsp white vinegar, 1tbsp honey, 1/2 tsp of salt and pepper. Stir vigorously. Cut lettuce, cucumbers and onion. Put all into the bowl. Cut tomato and add to other veggies (important tomato as a last one). Pour vinegar sauce into the bowl and mix gently. 

On a plate set pasta, pour pork tenderloin with green peppercorn gravy . Serve with Greek salad on a side .