Oven baked pork in creamy leek mushroom sauce (Schnitzelpfanne)

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You won’t believe how EASY and DELICIOUS this German oven baked pork in creamy leek mushroom sauce (Schnitzelpfanne) recipe is!

Hello guys, today I would like to share with you my mum in law, Beate’s most popular recipe to feed the crowd: baked pork in creamy leek mushroom sauce otherwise known as Schnitzelpfanne in German. Made with pork tenderloin, leek, mushrooms, bacon, vegetable stock and heavy cream. It tastes great with Spaetzle (German egg noodles ), pasta (I prefer tagliatelle), fried potatoes, over rice or homemade bread.

The meat is browned in olive oil first, layered next to each in a casserole dish before pouring over a creamy leek mushroom bacon sauce. After 90 minutes in the oven, the pork in creamy leek mushroom sauce becomes rich, tender and flavorful. I’ve changed Beate’s recipe a bit, because her recipe is not for those that count calories :-). Her recipe is packed with about 1 liter (4 cups) whipped heavy cream!! (Original recipe coming soon!!)

You can substitute pork tenderloin with boneless pork steaks or chops or chicken breasts. You can also make this recipe a day ahead.

Ingredients for oven-baked pork in creamy leek mushroom sauce

500 g (1,1 lbs) pork tenderloin
400 g (14,1 oz) fresh mushrooms
400 g (14,1 oz) fresh leek
250 ml (1 cup) heavy cream
125 g (4,4 oz) bacon cut into small pieces
350 ml (1 ½ cups/ 12 fl oz) vegetable stock
2 tablespoons cornstarch (cornflour) (30 g/ 1,1 oz)
1 teaspoon dried thyme
½ teaspoon salt
freshly ground pepper to taste
2 tablespoons olive oil for searing

How to make Schnitzelpfanne

Begin by cleaning and slicing mushrooms and leek. Clean the mushrooms with paper towels.

Cut off the stem ends and slice them.

Cut off leek roots and about 1 cm (1/2 inches) from the green tops. Then cut the leek in the middle, such that in the end you have a part with dark green leaves and white to light green leek part, as show on the photo below.

Remove the outer layer of white to light green leek part and slice thinly into rings. Rinse the leek greens very well under running water, leaf by leaf and chop finely.

Rinse pork tenderloin, pat with paper towels and cut it into medallions.

Heat 2 tablespoons olive oil in a large pan or pot at medium high heat and sear the medallions. Don’t overcrowd the pan with the meat. You want to get that nice brown color and flavor.


Remove the meat and put it in a casserole dish layered next to each other. Season the meat with salt (from ½ teaspoon salt) and pepper. Preheat the oven to 180 °C (356 °F), with both top and bottom heat.

In the same pan (without adding extra oil) fry bacon until nicely brown and crispy. Remove from the pan (or whatever you’re using) and set aside.

In the same fat, add mushroom slices and let cook for about 2 minutes.

Sprinkle with cornstarch and mix very well.

Stir in heavy cream and vegetable stock.

Add leek, bacon and dried thyme.

Bring to a boil, season with freshly ground pepper and the remaining salt and remove from the heat. Pour the sauce evenly all over the meat.

Cover the casserole dish with aluminum foil and bake for 1 hour.

After 1 hour remove the foil

and bake for another 30 minutes.

Done!!

More creamy recipes:

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5 from 1 vote

Oven baked pork tenderloin in creamy leek mushroom sauce

This oven baked pork in creamy leek mushroom sauce known as Schnitzelpfanne is guaranteed to be a crowd pleaser! You won’t believe how EASY and DELICIOUS this recipe is!
Prep Time20 mins
Bake Time @180 °C (356 °F)1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: German
Keyword: autumn, baked pork medallions, baked pork tenderloin, Comfort food, crowd pleaser, gluten free, Low carb, Schnitzelpfanne, winter
Servings: 6 Servings
Author: Ester from esterkocht.com

Equipment

  • Large pan/ pot
  • Cutting board
  • Knife
  • paper towels
  • Casserole dish (23 x 35 cm (9 x 1 3 inch))
  • Aluminium foil

Ingredients

  • 500 g (1,1 lbs) pork tenderloin
  • 400 g (14,1 oz) fresh mushrooms
  • 400 g (14,1 oz) leek
  • 250 ml (1 cup/ 8 fl oz) heavy cream
  • 125 g (4,4 oz) bacon cut into small pieces
  • 350 ml (1 ½ cups/ 12 fl oz) vegetable stock
  • 2 tablespoons cornstarch (cornflour) (30 g/ 1,1 oz)
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • freshly ground pepper to taste

Instructions

  • Begin by cleaning and slicing mushrooms and leek. Clean the mushrooms with paper towels. Cut off the stem ends and slice them. Cut off leek roots and about 1 cm (1/2 inches) from the green tops. Then cut the leek in the middle, such that in the end you have a part with dark green leaves and white to light green leek part, as show on the photo below. Remove the outer layer of white to light green leek part and slice thinly into rings. Rinse the leek greens very well under running water, leaf by leaf and chop finely.
  • Rinse pork tenderloin, pat with paper towels and cut it into medallions. Heat 2 tablespoons olive oil in a large pan or medium pot at medium high heat and sear the medallions. Don't overcrowd the pan with the meat. You want to get that nice brown color and flavor.
    Remove the meat and put it in a casserole dish layered next to each other. Season the meat with salt (from ½ teaspoon salt) and freshly ground pepper. Preheat the oven to 180 °C (356 °F), with both top and bottom heat.
  • In the same pan (without adding extra oil) fry bacon until nicely brown and crispy. Remove from the pan (or whatever you're using) and set aside. In the same fat, add mushroom slices and let cook for about 2 minutes. Sprinkle with cornstarch and mix very well. Stir in heavy cream and vegetable stock. Add leek, bacon and dried thyme. Bring to a boil, season with freshly ground pepper and the remaining salt and remove from the heat. Pour the sauce evenly all over the meat. Cover the casserole dish with aluminum foil and bake for 1 hour. After 1 hour remove the foil and bake for another 30 minutes. Done!!

Did you make this recipe? I’d love to see!. Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

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One Comment

  1. 5 stars
    I have to say this recipe is delicious! The only thing I changed was the leeks, not a fan, I used large green onions.

    I’m a garlic fan when it comes to pork and beef, but I resisted and followed Ester’s recipe. I’m happy I did.

    As for the prep time of 20 minutes, I was far longer than that, but it was worth every minute, I will make this again.

    Thank you Ester, that was awesome!😎👍

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