Preheat the oven to 200'C.
Peel and dice the shallots. Slice the white mushrooms. Tear the oyster mushrooms into pieces. Chop the parsley.
Wash the rice under cold water then place in a pan and cover with the water. Add the cardamon and star anis. Cook until all the water has been absorbed and the rice is tender. Leave to rest for 5 more minutes.
Trim any sinew from the pork tenderloins.
Heat a non-stick frying pan and add the olive oil. Season the pork fillets and then fry for 1 minute on each side. Transfer to the oven and cook for 10-12 minutes.
Lower the heat of the frying pan. Add the shallot and cook for 1 minute. Add both types of mushroom and allow to colour slightly before adding the white wine. Once all the liquid has been absorbed, add the mustard and the cream and bring to the boil. Check the seasoning and then add the chopped parsley.
Slice the pork fillets and season with sea salt.
Use stainless steel serving rings to plate the rice. Place the pork slices on the plate and finish with the sauce.
«Add extra vegetables such as courgettes to make a more substantial meal.»
Pork tenderloin cooked in a creamy mushroom and mustard sauce served with cardamom and star anise scented basmati rice.