Pork Tenderloin with Mushroom Sauce
Ingredients
- 600 gPork tenderloin (whole and trimmed)
- 400 gButton mushroom (quartered)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 100 mlDry white wine
- 150 mlCream
- 1 tbspMustard
- 30 gUnsalted butter
- 1 tbspSunflower oil
- 2 pcThyme (fresh sprigs)
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 mlVeal stock concentrate
Method
Tender meat that yields to the fork, coated in a velvety button mushroom sauce. The scent of reduced white wine and fresh thyme brings character to this classic French bistro dish.
- 1
Trim the pork tenderloin to remove any silver skin. Quarter the button mushrooms. Finely slice the yellow onion and mince the garlic.
- 2
In a sauté pan with a mix of butter and sunflower oil, sear the tenderloin on all sides. The crust should be golden brown and appetizing. Remove and set aside.
- 3
In the same pan, sauté the onion and mushrooms. When they start to brown and the vegetation water has evaporated, add the garlic.
- 4
Pour in the dry white wine to deglaze, scraping the browned bits from the bottom. Reduce by half. Add the veal stock, thyme, and bay leaf. Return the meat to the pan.
- 5
At the end of cooking, when the meat is just slightly pink in the center, add the cream and mustard. Stir until the sauce coats the back of a spoon. Adjust seasoning.
Frequently asked questions
How do you get this dish right?
- Do not overcook the pork: the tenderloin should remain slightly pink in the center to stay juicy.
- If the sauce is too thin, increase the heat for a few minutes to reduce it until it is velvety.
How long does this dish keep?
Keep for 48 hours in the refrigerator in an airtight container. Reheat gently in a saucepan to avoid breaking the sauce.
