A few nights ago, I had two dinner options, a vegetarian tart or this Pork tenderloin (or Pork Fillet) with creamy mushrooms. I asked my Twitter friends to help me make the decision and it was literally 50/50. Then I spoke to my husband and he promised to break the heels off my favourite pair of shoes if I don’t make the pork. He didn’t quite understand how there was any hesitation in this matter to begin with.
I actually had a serious pastry craving that night but for once I allowed my love for him to overrule my intense cravings and I started searing the pork and making the sauce. Not long after I had my first taste of the intensely moist pork and the aromatic sauce and it was pure heaven. No, really, for a minute my kitchen dissolved away, little cherubs started floating around my head singing all kinds of wonderful songs and I felt like I could die happily knowing that my last bite of food was this good. (and I’m not making any of that up, by the way)
I served the pork with potato wedges for the pure reason that I was just too lazy to make mashed potatoes and it actually really worked. I loved having something to dip into the creamy mushroom sauce, but of course, you can serve this with anything your heart desires. Some good bread would also be delish. And to make this a deliciously rounded off meal, I made a zesty salad to go along with it. My husband says this was his favourite meal so far this year, do you blame him?
- 600-700g (24.69 ounces) Pork tenderloin (fillet)
- salt & pepper to taste
- juice of 1 lemon
for the sauce:
- 300g (10.58 ounces) mixed mushrooms (I used portabello, button and shitake mushrooms)
- 2 garlic cloves, crushed
- 250ml (8.45 fluid ounces) cream
- 1/2tsp paprika
- juice of 1/2 lemon
- salt & pepper to taste
- Pre-heat the oven to 180°c.
- In a hot frying pan, sear the meat on both sides. Place them into a roasting dish and pour over the lemon juice followed by the salt and pepper. Cover with foil and roast for 15-20 minutes until cooked through but still moist.
- Meanwhile, in the same frying pan that you seared the meat in, dry fry the mushrooms until they are browned and softened. Add the garlic and then the cream.
- Turn the heat down and allow to reduce for 10 minutes. Add the paprika, lemon and seasoning.
- When the meat is cooked, allow to rest, covered, for 5 minutes before slicing and serving with the creamy mushrooms.
Tags: Cream, creamy mushroom sauce, creamy mushrooms, mushroom sauce, Mushrooms, pan-fried pork tenderloin, pork fillet, pork fillet with creamy mushrooms, pork tenderloin, pork tenderloin with creamy mushrooms, roasted pork tenderloinPost By Alida Ryder