Slice the mushrooms and the onions and place in the centre of a greased piece of tinfoil. Place the pork tenderloin on top of the onions and mushrooms and pour over the Fruity Brown Sauce. Wrap the foil into a parcel and cook at 180°C for 20-30 minutes or until the meat is cooked.

Remove from the oven and open the foil parcel carefully. Pour the juices into a pan and add the crème frâiche and just bring to the boil. Slice the pork and serve with the mushrooms and onions and pour the sauce over the top.

Serves 4