Tender Pork Fillet In creamy Mustard Sauce With Mushrooms
Directions
- 1Start with 600 grams of pork tenderloin.
- 2First, trim away any silver skin for a smoother, melt-in-your-mouth texture.
- 3Slice the pork into 1-inch thick medallions.
- 4Season both sides with half a tablespoon of salt and half a tablespoon of black pepper.
- 5In a skillet, heat two tablespoons of olive oil over medium-high heat.
- 6Add the pork medallions in a single layer, making sure not to overcrowd the pan.
- 7Sear each side for 2 to 3 minutes, until golden and just cooked through.
- 8Remove the medallions and set them aside.
- 9In the same pan, add one chopped onion and one minced garlic clove.
- 10Sauté briefly until fragrant.
- 11Slice 200 grams of mushrooms like the ones you see here and add them to the pan.
- 12Fry for 2 to 3 minutes, until softened.
- 13Pour in 100 milliliters of white wine and bring it to a boil briefly to deglaze the pan.
- 14Stir in two tablespoons of coarse mustard and 150 milliliters of cream.
- 15Mix well.
- 16Season the sauce with salt and pepper to taste.
- 17Add 2 to 3 fresh thyme leaves and 3 to 4 tablespoons of water to adjust the consistency.
- 18Return the pork to the pan.
- 19Cover and let it simmer over medium heat for 8 to 10 minutes so the flavors blend beautifully.
- 20Garnish with fresh parsley and enjoy!
Ingredients
- 600 grams pork tenderloin
- 0.5 tablespoon salt
- 0.5 tablespoon black pepper
- 2 tablespoons olive oil
- 1 onion
- 1 garlic clove
- 200 grams mushrooms
- 100 milliliters white wine
- 2 tablespoons coarse mustard
- 150 milliliters cream
- 2 to 3 fresh thyme leaves
- 3 to 4 tablespoons water
- fresh parsley
Equipment
cutting boardknifeskillettongswooden spoonlid
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