Pork tenderloin in creamy mushroom sauce

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When I came to Germany about 7 years to further my studies, I learned very quickly that Germans love their pork. So much so, that it featured everywhere I looked; supermarkets, butcher, open markets and restaurants. Contrary to my motherland, Namibia. There we consume a variety of meat; venison, goat meat, chicken, pork (rarely), with beef being the mainstay. So you can imagine why I was initially culture shocked. The first time I went to buy meat for instance, I felt helpless, for I did not know which part of pork to buy.

However as time went by, I became familiar with pork and now I really enjoy it. That being said, pork tenderloin remain my favorite, for various reasons; (1) it contain less fat, (2) it’s tantalizing and (3) (bonus) its easy to prepare. My preferred method is cooking it with mushrooms and heavy cream to give that rich creamy flavor. One can serve the sauce with a variety of sides from homemade bread, rice to pasta. So if creamy is your thing or you simply want to try another way of preparing that pork, you’ll definitely love this one. With all that being said, let’s get started.

Pork Tenderloin with creamy mushroom sauce

Yield: 4 Servings

Prep Time: 10 min

Cook Time: 20 min

What you’ll need to make pork in creamy mushroom sauce

– ca. 450 g (1 lbs) pork tenderloin

– 400 g (14 oz) mushrooms

– 1 medium onion

– 90 g (3 oz) bacon / smoked pork belly

– 1 tablespoon olive oil

– 2 tablespoons cornstarch (cornflour)

– 200 ml (6.7 fl oz/ ¾ cup + 1 tablespoon) heavy cream

– 200 ml (6.7 fl oz/ ¾ + 1 tablespoon) milk

– 100 ml (3.3 fl oz/ 1/3 cup + 1 tablespoon) chicken stock

– salt & pepper to taste

– fresh chives (optional) to garnish

How to make pork tenderloin with creamy mushroom sauce

Rinse the tenderloin, dry it with paper towels and slice it into thick medallions.

Peal the onion and finely chop it.

Clean the mushrooms with paper towels. Cut off the stem ends and cut into slices:

Cut the bacon into small pieces.

Heat olive oil in the pot at a medium-high, add the medallions and fry on both sides.

Remove the medallions from the pot and set aside. Fry the bacon in the remaining fat.

Add the onion and saute for 2 to 3 minutes.

Add the mushrooms and continue frying for 2 to 3 minutes.

Toss in the flour, stirring constantly. Then add cream, milk, chicken stock, salt and pepper. 

Note: Taste the sauce first before adding salt, because bacon can be very salty.

Next, place your seared meat back in the pot.

Bring to boil, reduce the temperature to medium-low and let simmer for ca. 15 minutes, uncovered. Keep stirring in between.

Note: If the sauce is very watery, just thicken it using a mixture of flour and cold water, using 1:1 ratio.

Remove from the heat. Let stand for few minutes before serving. Garnish with chives, if desired. I served my sauce with basmati rice. 

Enjoy your meal!

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5 from 1 vote

Pork Tenderloin In Creamy Mushroom Sauce

This pork teenderloin in creamy mushroom sauce is delicious and so easy to make. Made with a handful of ingredients in no time. Perfect for a weeknight dinner! Serve the sauce with pasta, rice, potatoes or homemade bread.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: European, German
Keyword: busy-day dinner, creamy mushroom sauce, gluten free, how to, Lunch recipes, pork fillet, pork tenderloin cream sauce, pork tendrloin recipes
Servings: 4 Servings
Author: Ester from esterkocht.com

Equipment

  • Medium pot
  • Cutting board
  • Knife
  • paper towels
  • Wooden spoon

Ingredients

  • 450 g (1 lbs) pork tenderloin
  • 400 g (14 oz) fresh mushrooms
  • 1 medium onion
  • 90 g (3 oz) bacon / smoked pork belly
  • 2 tablespoons cornstarch (cornflour)
  • 200 ml (6.7 fl oz/ ¾ cup + 1 tablespoon) heavy cream
  • 200 ml (6.7 fl oz/ ¾ cup + 1 tablespoon) milk
  • 100 ml (3.3 fl oz/ 1/3 cup + 1 tablespoon) chicken stock
  • 1 tablespoon olive oil
  •  salt and pepper to taste
  • fresh chives (optional) to garnish

Instructions

  • Rinse pork tenderloin, pat dry with paper towels and slice it into thick medallions. Peal and finely chop the onion and then clean the mushrooms with paper towels. Cut off the stem ends and cut into slices. Cut the bacon into small pieces.
  • Heat olive oil in the pot at a medium-high and add the medallions and fry on both sides. Remove the medallions from the pot and set aside. Fry the bacon in the remaining fat. Add onion and saute for 2 to 3 minutes. Then add mushrooms and continue frying for 2 to 3 minutes. Toss in the flour, stirring constantly. Stir in cream, milk, chicken stock, salt and pepper. Then add the seared meat back in the pot. Bring to boil, reduce the temperature to medium - low and let simmer for ca. 15 minutes, uncovered. Keep stirring in between. Remove from the heat. Let stand for few minutes before serving. Garnish with chives, if desired and enjoy.

Notes

  1. Taste the sauce before adding salt, because bacon can be very salty.
  2. If the sauce is very watery, just thicken it using a mixture of plain flour (cornstarc) and cold water, using 1:1 ratio.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it.Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

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2 Comments

  1. Diina Shatipamba

    5 stars
    I love your recipes cous

    Now I’m motivated to try em out
    😍😍😍🍝🍝🍝🍝

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