Pork Tenderloin with Creamy Mushroom Sauce
Pork tenderloin in mushroom sauce is a classic Hungarian dish that combines the rich flavors of creamy mushroom sauce with juicy pork tenderloin. This dish is not only delicious but also elegant, making it the perfect choice for festive occasions or weekend family dinners. As the pork tenderloin medallions sear in the pan, the aroma of butter and mushrooms fills the kitchen, creating a cozy and warm atmosphere. The secret to perfect pork tenderloin is the short cooking time, which ensures that the meat remains juicy on the inside, while the mushroom sauce is creamy and full of flavor. This dish pairs excellently with mashed potatoes, fresh bread, or even steamed vegetables.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Trim the silver skin from the pork tenderloin and cut it into approximately 2 cm thick medallions. Season both sides generously with salt and pepper.
2
Heat the olive oil in a skillet over medium-high heat. Sear the pork tenderloin medallions for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside to rest.
3
In the same skillet, melt the butter. Add the finely chopped onion and garlic and sauté until softened and translucent.
4
Add the sliced cremini mushrooms, season with salt and pepper to taste, and sauté for 5-6 minutes, until the mushrooms release their liquid and become tender.
5
Pour in the white wine and cook for 2-3 minutes, allowing the alcohol to evaporate. Stir in the heavy cream and simmer for another 5 minutes, or until the sauce has thickened slightly.
6
Return the pork tenderloin medallions to the skillet with the mushroom sauce. Heat through for 2-3 minutes, allowing the flavors to meld together.
7
Garnish with fresh, chopped parsley before serving. Serve with fresh bread, mashed potatoes, or steamed vegetables.
