Pork Tenderloin with Mushroom Sauce

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.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 464
• Protein: 37 g
• Carbs: 7 g
• Fat: 26 g

Ingredients

• 600 g Pork tenderloin ( whole and trimmed )
• 400 g Button mushroom ( quartered )
• 1 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 100 ml Dry white wine
• 150 ml Cream
• 1 tbsp Mustard
• 30 g Minimum butter sweet
• 1 tbsp Sunflower oil
• 2 piece Thyme ( fresh sprigs )
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 ml Veal stock concentrate

Instructions

1. Preparation

   Trim the pork tenderloin to remove any silver skin. Quarter the button mushrooms. Finely slice the yellow onion and mince the garlic.

2. Searing the meat

   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. Sautéing aromatics

   In the same pan, sauté the onion and mushrooms. When they start to brown and the vegetation water has evaporated, add the garlic.

4. Deglazing and simmering

   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. Finishing the sauce

   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.

Chef's tips

• 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.

Storage

Keep for 48 hours in the refrigerator in an airtight container. Reheat gently in a saucepan to avoid breaking the sauce.