Pork Tenderloin with Mushroom Sauce
Tender pork tenderloin in creamy mushroom sauce.
- 35 min
- 451 kcal / serving
- medium
- Protein
- 33.8 g
- Fat
- 29.3 g
- Carbs
- 8.3 g
Contains: milk, gluten, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 500 g pork tenderloin
- 300 g mushrooms
- 1 onion
- 200 ml heavy cream
- 100 ml white wine
- 2 tbsp butter
- 1 tbsp flour
- 1 tbsp olive oil
- Salt, pepper, thyme
Method
- Cut pork tenderloin into 3 cm thick medallions and season with salt and pepper.
- Heat olive oil and 1 tbsp butter in a pan, sear medallions 3 minutes per side. Remove and keep warm.
- Add remaining butter to the pan. Finely chop onion and sauté until translucent.
- Slice mushrooms and cook for 5 minutes.
- Dust with flour, pour in white wine and cream, reduce for 5 minutes.
- Season with salt, pepper, and thyme.
- Place medallions back into the sauce and let rest for 3 minutes.
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