Creamy Mushroom Pork Tenderloin
Ingredients
- 800 g pork tenderloin
- 500 g fresh button mushrooms
- 400 g heavy cream (full-fat)
- 200 g onion
- 2 tbsp olive oil or 30 g butter
- 2 cloves garlic (optional)
- Salt and black pepper, to taste
- 1 tsp mustard (optional)
- Fresh parsley or thyme (optional)
Instructions
- Prepare the ingredients
- Cut the pork tenderloin into medallions or large pieces.
- Thinly slice the onion.
- Clean and slice the mushrooms.
- Brown the pork
- Heat the olive oil or butter in a large skillet over medium heat.
- Brown the pork on all sides.
- Season with salt and pepper, then remove and set aside.
- Cook the vegetables
- In the same skillet, sauté the onion until soft and translucent.
- Add garlic if using, then add the mushrooms.
- Cook until the mushrooms release their liquid and it evaporates.
- Make the creamy sauce
- Return the pork to the skillet.
- Add the heavy cream and mustard (if using).
- Stir, cover, and simmer over low heat for 15–20 minutes.
- Finish and serve
- Adjust seasoning.
- Garnish with parsley or thyme before serving.
Serving suggestions
- White rice
- Mashed potatoes
- Pasta
- Sautéed potatoes
