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
– ca. 450 g Tenderloin
– 400 g Mushrooms
– 1 medium sized onion
– 90 g bacon / smoked pork belly
– 200 ml heavy cream
– 200 ml milk
– 100 ml water
– 1 tablespoon olive oil
– 2 tablespoons baking flour/ starch
– 1/2 teaspoon chicken stock, powder
– salt & pepper
– fresh Chives (optional) to garnish
(a) Rinse the tenderloin, dry it with paper towels and slice it into thick medallions.
(b) Peal the onion and finely chop it.
(c) Clean the mushrooms with paper towels. Cut off the stem ends and cut into slices:
(d) Cut the bacon into small pieces.
2. Heat olive oil in the pot at a medium-high, add the medallions and fry on both sides.
3. Remove the medallions from the pot and set aside. Fry the bacon in the remaining fat.
4. Add the onion and saute for 2 to 3 minutes.
5. Add the mushrooms and continue frying for 2 to 3 minutes.
6. 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.
7. 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.
8. 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!
Did you make this Pork Tenderloin with creamy mushroom sauce recipe? I’d love to see!. Snap a pic and share it on my Facebook Page.