Tender Pork Fillet In creamy Mustard Sauce With Mushrooms

20 mins
Serves 1
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Directions

  1. 1Start with 600 grams of pork tenderloin.
  2. 2Start with 600 grams of pork tenderloin.
  3. 3Start with 600 grams of pork tenderloin.
  4. 4First, trim away any silver skin for a smoother, melt-in-your-mouth texture.
  5. 5First, trim away any silver skin for a smoother, melt-in-your-mouth texture.
  6. 6First, trim away any silver skin for a smoother, melt-in-your-mouth texture.
  7. 7Slice the pork into 1-inch thick medallions.
  8. 8Slice the pork into 1-inch thick medallions.
  9. 9Slice the pork into 1-inch thick medallions.
  10. 10Season both sides with half a tablespoon of salt and half a tablespoon of black pepper.
  11. 11Season both sides with half a tablespoon of salt and half a tablespoon of black pepper.
  12. 12Season both sides with half a tablespoon of salt and half a tablespoon of black pepper.
  13. 13In a skillet, heat two tablespoons of olive oil over medium-high heat.
  14. 14In a skillet, heat two tablespoons of olive oil over medium-high heat.
  15. 15In a skillet, heat two tablespoons of olive oil over medium-high heat.
  16. 16Add the pork medallions in a single layer, making sure not to overcrowd the pan.
  17. 17Add the pork medallions in a single layer, making sure not to overcrowd the pan.
  18. 18Add the pork medallions in a single layer, making sure not to overcrowd the pan.
  19. 19Sear each side for 2 to 3 minutes, until golden and just cooked through.
  20. 20Sear each side for 2 to 3 minutes, until golden and just cooked through.
  21. 21Sear each side for 2 to 3 minutes, until golden and just cooked through.
  22. 22Remove the medallions and set them aside.
  23. 23Remove the medallions and set them aside.
  24. 24Remove the medallions and set them aside.
  25. 25In the same pan, add one chopped onion and one minced garlic clove.
  26. 26In the same pan, add one chopped onion and one minced garlic clove.
  27. 27In the same pan, add one chopped onion and one minced garlic clove.
  28. 28Sauté briefly until fragrant.
  29. 29Sauté briefly until fragrant.
  30. 30Sauté briefly until fragrant.
  31. 31Slice 200 grams of mushrooms like the ones you see here and add them to the pan.
  32. 32Slice 200 grams of mushrooms like the ones you see here and add them to the pan.
  33. 33Slice 200 grams of mushrooms like the ones you see here and add them to the pan.
  34. 34Fry for 2 to 3 minutes, until softened.
  35. 35Fry for 2 to 3 minutes, until softened.
  36. 36Fry for 2 to 3 minutes, until softened.
  37. 37Pour in 100 milliliters of white wine and bring it to a boil briefly to deglaze the pan.
  38. 38Pour in 100 milliliters of white wine and bring it to a boil briefly to deglaze the pan.
  39. 39Pour in 100 milliliters of white wine and bring it to a boil briefly to deglaze the pan.
  40. 40Stir in two tablespoons of coarse mustard and 150 milliliters of cream.
  41. 41Stir in two tablespoons of coarse mustard and 150 milliliters of cream.
  42. 42Stir in two tablespoons of coarse mustard and 150 milliliters of cream.
  43. 43Mix well.
  44. 44Mix well.
  45. 45Mix well.
  46. 46Season the sauce with salt and pepper to taste.
  47. 47Season the sauce with salt and pepper to taste.
  48. 48Season the sauce with salt and pepper to taste.
  49. 49Add 2 to 3 fresh thyme leaves and 3 to 4 tablespoons of water to adjust the consistency.
  50. 50Add 2 to 3 fresh thyme leaves and 3 to 4 tablespoons of water to adjust the consistency.
  51. 51Add 2 to 3 fresh thyme leaves and 3 to 4 tablespoons of water to adjust the consistency.
  52. 52Return the pork to the pan.
  53. 53Return the pork to the pan.
  54. 54Return the pork to the pan.
  55. 55Cover and let it simmer over medium heat for 8 to 10 minutes so the flavors blend beautifully.
  56. 56Cover and let it simmer over medium heat for 8 to 10 minutes so the flavors blend beautifully.
  57. 57Cover and let it simmer over medium heat for 8 to 10 minutes so the flavors blend beautifully.
  58. 58Garnish with fresh parsley and enjoy!
  59. 59Garnish with fresh parsley and enjoy!
  60. 60Garnish with fresh parsley and enjoy!

Ingredients

  • 600 grams pork tenderloin
  • 600 grams pork tenderloin
  • 600 grams pork tenderloin
  • 0.5 tablespoon salt
  • 0.5 tablespoon salt
  • 0.5 tablespoon salt
  • 0.5 tablespoon black pepper
  • 0.5 tablespoon black pepper
  • 0.5 tablespoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 200 grams mushrooms
  • 200 grams mushrooms
  • 200 grams mushrooms
  • 100 milliliters white wine
  • 100 milliliters white wine
  • 100 milliliters white wine
  • 2 tablespoons coarse mustard
  • 2 tablespoons coarse mustard
  • 2 tablespoons coarse mustard
  • 150 milliliters cream
  • 150 milliliters cream
  • 150 milliliters cream
  • 2 to 3 fresh thyme leaves
  • 2 to 3 fresh thyme leaves
  • 2 to 3 fresh thyme leaves
  • 3 to 4 tablespoons water
  • 3 to 4 tablespoons water
  • 3 to 4 tablespoons water
  • fresh parsley
  • fresh parsley
  • fresh parsley

Equipment

cutting boardknifeskillettongswooden spoonlid