Creamy pork tenderloin with mushrooms. A simple and quick way to cook the meat and its side together: a perfect dish for everyday lunch or dinner. Get ready to discover the pleasure of a main course that combines the tenderness of pork tenderloin with the earthy and enveloping flavor of mixed mushrooms.
This recipe is the essence of comfort food: quick to prepare (less than 30 minutes!) and immersed in a creamy and velvety sauce that will make you want to mop it up with bread (which is mandatory here!). Whether it’s a quick dinner or a special lunch, this dish is guaranteed to be a success.
Pork tenderloin is a classic that everyone agrees on, perfect for turning everyday cooking into a small festive moment, but also ideal for Sunday lunch. With just a few simple ingredients, the meat remains tender and juicy, wrapped in an incredibly tasty sauce.
It’s the ideal recipe if you’re looking for a simple and comforting dish that can bring true joy with every bite. Get ready: the only real challenge will be resisting the temptation to finish all the sauce!
Variations and Substitutions
If you don’t like pork or simply want to vary, you can substitute the tenderloin with:
Turkey breast: A lean and delicate alternative that cooks in the same time.
Veal scallops: The ideal choice for a richer flavor and even more tender meat (turning it into a classic “Veal Scallop with Mushrooms”).
Pork loin: Cheaper than the tenderloin, it works great when sliced thinly. Just be careful not to overcook it to keep it juicy.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Creamy pork tenderloin with mushrooms
- 1.54 lbs pork tenderloin (cut into medallions about 1 inch thick)
- 1.1 lbs mushrooms (you can use champignons, oyster mushrooms or a mix with porcini)
- 0.85 cup cooking cream
- 1/4 cup beef broth (for deglazing)
- as needed flour
- garlic
- 1 tbsp butter
- as needed extra virgin olive oil
- aromatic herbs (Rosemary and a bit of freshly chopped parsley)
- salt
- green pepper
Tools
- Pan
- Lid
Steps
Creamy pork tenderloin with mushrooms
Clean the mushrooms by cutting off the end of the stem and removing the soil with a damp cloth, then cut them into pieces.
Brown a garlic clove in the oil.
Add the mushrooms, salt them, and sauté them first on high heat to eliminate the water, then cook them on medium heat, stirring occasionally.
Once ready, season them with pepper, adjust salt, remove them from the pan, and set aside.
Meanwhile…
Cut the pork tenderloin into medallions (if not already cut). Quickly coat them in flour, shaking off the excess.
In the same mushroom pan (without cleaning it, to keep the flavors!), melt the butter with a dash of oil and the rosemary.
Place the medallions and sear them well for 3-4 minutes per side until they have a nice golden crust.
Slightly raise the heat and pour in the broth. Let it evaporate completely.
Add whole or slightly crushed green peppercorns with the mushrooms when you return them to the pan with the meat, just before adding the cream.
Lower the heat, add the set-aside mushrooms, and pour in the cream.
Gently mix to create the cream.
Cover with a lid and cook for another 2-3 minutes: just enough time for the sauce to thicken and for the meat to finish cooking while remaining juicy.
Adjust salt and serve immediately, drizzling each medallion with plenty of mushroom sauce.
Enjoy your meal.
Tips
The choice of mushrooms
Flavor mix: If you use only champignons, the taste will be delicate. For a more “woodsy” flavor, add a handful of dried porcini mushrooms (soaked in lukewarm water) or chanterelle mushrooms.
Never wash mushrooms under running water! They absorb everything like sponges.
Clean them with a damp cloth or a brush.
Remove the tenderloin from the fridge at least 20-30 minutes before cooking. If the meat is too cold when it hits the pan, the temperature drops sharply, and the meat may “boil” instead of searing.
Don’t overdo it with the flour. The medallions should only be “dusted”. If you use too much, the sauce will become gummy instead of velvety.
Once cooked, let the tenderloin rest in its sauce for 2 minutes with the heat off before serving. This allows the meat fibers to relax and become even more tender.
Suggest salting the meat only halfway through cooking and the mushrooms only at the end. This way, the mushrooms won’t release too much water right away and will remain firm and golden.
Storage
The dish can be stored in the refrigerator for up to 2 days in an airtight container.
When reheating, suggest adding a splash of milk or broth to restore the creaminess to the sauce that may have thickened.
FAQ (Frequently Asked Questions)
How can I substitute the cream?
Use coconut cream (the thick canned version, unsweetened) or a soy-based plant cream. The coconut flavor surprisingly pairs well with green pepper!
Instead of flour?
For a gluten-free version, suggest using rice flour or cornstarch: the result will be even lighter and smoother.
