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!
Servings: 6 Servings
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!!