Pork tenderloins with oyster mushrooms in wine sauce
Updated: Apr 28
Juicy Pork Tenderloin served with Oyster Mushroom Sauce is one of those recipes that is easy enough for midweek but fancy enough for company. This dish comes together very quickly. The sauce is so scrumptious! Serve it with something like rice or mashed potatoes so as not to leave a drop behind.
Ingredients for Pork Tenderloins with Oyster Mushrooms in Wine sauce:
1 pork tenderloin
2,5 lb - 900gr potatoes
3 onions finely chopped
3 garlic gloves crushed
1 pound mushrooms
½ pound oyster mushroom
1-2 tablespoons butter
Salt and Pepper
½ cup - 120ml white wine
½ cup - 120ml chicken stock
1 cup - 250ml cream 35%
1 bundle fresh parsley, finely chopped
How to make Pork Tenderloins with Oyster Mushrooms in Wine Sauce
Peal or scrub potatoes, and boil them in salted water for 20 minutes or until tender.
Remove fat and tendons from the pork tenderloin, and cut it into 1 inch 2,5cm thick slices. Peel onions and chop Crush garlic cloves.
Clean mushrooms, and cut in quarters Clean oyster mushroom and tear into smaller pieces Fry onions and garlic in butter, and remove from frying pan.
Do not pour out the remaining juice.
Season pork tenderloin steaks with salt and pepper, and fry in the same frying pan which the onions, garlic and butter were fried in.
Do not overcook the tenderloin. The tenderloin should be cooked just until all the pink is gone, and not a second longer or it will dry out. Remove pork tenderloin steaks from frying pan.
Again, do not pour out the remaining juice.
Pour white wine and chicken stock into the same frying pan where the tenderloin was just cooked, and let come to boil. Add cream and let boil for 3-4 minutes. Remove from heat. Place pork tenderloin steaks, mushrooms and onions into the cream sauce. Allow the meat to sit in the sit in the mixture for several minutes to warm up again. Sprinkle the dish with parsley and serve.
Serve with boiled potatoes