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Pork tenderloin in mushroom sauce, served with fresh parsley
Tender pork slices swimming in rich mushroom gravy

Pork tenderloin in mushroom sauce

Author: Flavelo
Recipes Main Courses Quick Meals
Pork tenderloin is the 'fillet mignon' of the pig, the noblest and most tender part, commanding respect. It must not be overcooked, or it dries out! In this recipe, the delicacy of the meat is complemented by earthy, aromatic mushrooms and the silkiness of cream. The acidity of white wine elegantly bridges the rich cream and the meat flavour, creating a bistro-level dish that is easy to make at home.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large frying pan
  • Tongs for turning meat
  • Sharp knife (for trimming)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Trim the silverskin from the meat and cut into 2 cm medallions. Season with salt and pepper. Slice the mushrooms.

Tip: The silverskin contracts during cooking and remains tough, which is why it must be removed.
2 ✓

In a hot pan with oil, fry the medallions for 3 minutes per side until they get a nice crust but are still pink inside. Remove and set aside to rest.

Tip: The crust seals in flavours. Do not pierce the meat, use tongs!
3 ✓

Add butter to the remaining fat and sauté the onion and mushrooms. Add salt to draw out moisture.

Tip: Mushrooms act as an 'umami' (meaty taste) bomb, deepening the sauce flavour.
4 ✓

Once the mushroom liquid evaporates and they start to brown, pour in the wine. Boil for 1-2 minutes (alcohol evaporation).

Tip: The acids in the wine dissolve the tasty browned bits stuck to the bottom of the pan (deglazing).
5 ✓

Pour in the cream and boil until thickened. Return the meat along with any released juices, toss to heat through.

Tip: The fat content of the cream emulsifies the sauce, creating a creamy coating.
6 ✓

Sprinkle with parsley and serve.

Tip: Serve immediately, as the medallions continue to cook in the hot sauce and may overcook.

Recipe FAQ

Why is the meat tough?
You overcooked it. Tenderloin is very lean and dries out in moments. 3-4 minutes per side is enough, followed by resting!
What do I do with the mushroom liquid?
Cook it off! Mushrooms release a lot of water. Sauté until this water evaporates and the mushrooms start to brown, otherwise you'll have tasteless, boiled mushrooms.

Ingredients

  • 600 g Pork tenderloin
  • 300 g Mushrooms (button mushrooms)
  • 1 pc Red onion
  • 2 cloves Garlic
  • 200 ml Double cream (or cooking cream)
  • 100 ml White wine (dry)
  • 2 tbsp Olive oil
  • 3 g Butter
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 10 g Fresh parsley