Today, a very tasty seasonal main course: pork tenderloin with champignon cream, with a thick sauce perfect for dipping bread!
You can also use pork loin as a roast and use a mix of mushrooms like portobello and others, and the dish will be delicious and flavorful!
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I have opened a channel for recipes open to everyone and free on WhatsApp with no notifications and no sounds, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I suggest other mushroom recipes and with pork tenderloin such as:
BAKED PASTA WITH MUSHROOMS
PORK TENDERLOIN WITH APPLES
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PORK TENDERLOIN WITH CHAMPIGNON CREAM
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 2/4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients PORK TENDERLOIN RECIPE WITH CHAMPIGNON CREAM
- 1.1 lbs pork tenderloin
- 12.3 oz champignon mushrooms
- 2 tbsp all-purpose flour (level)
- 1 cup milk (generous)
- 1 1/2 glass still red wine
- 1 clove garlic
- 1 tbsp leek (chopped, white part only)
- to taste extra virgin olive oil
- to taste salt and pepper
Tools PORK TENDERLOIN RECIPE WITH CHAMPIGNON CREAM
- Knife
- Pan
- Cutting Board
FOR THE PREPARATION OF THE PORK TENDERLOIN WITH CHAMPIGNON CREAM RECIPE
Clean the mushrooms by removing the hard and fibrous parts and slice them thinly.
In a pan, add a drizzle of extra virgin olive oil and the garlic clove letting it brown for a few minutes.
Remove the garlic and add the mushrooms, letting them cook for 7-8 minutes.
Meanwhile, finely chop the leek and let it stew in a little extra virgin olive oil.
Place the pork tenderloin in the pan and brown it on all sides over high heat.
Pour in the wine and let it evaporate completely over medium-high heat.
In the pan with the mushrooms, sprinkle everything with flour and after mixing well, add about 1 and a half glasses of milk.
Stir everything together and continue cooking for 4-5 minutes.
Then add the champignon mushroom cream to the pan with the pork tenderloin and continue cooking until done, adjusting the seasoning of the dish.
Slice the tenderloin to about 1 cm thick and plate the dishes serving the pork tenderloin with champignon cream hot…
Enjoy your meal!
Annalisa
WHAT ARE THE MOST USED MUSHROOMS IN COOKING???
1) CHAMPIGNON: available all year round and extremely versatile;
2) PORCINI: good raw sautéed dried;
3) CHANTERELLES: looks like a trumpet and excels in simple preparations;
4) MORELS: found dried and fresh it’s poisonous and thus must be cooked, giving a delicate almost sweet aroma;
5) PIOPPINI: perfect in long-cooking preparations such as stews and roasts;
6) SHIITAKE: a highlight of oriental dishes with which excellent soups are also prepared.
