Hope it turned out great this time again! By using this website, you acknowledge that you have read and agreed to all the terms of our privacy policy and legal disclaimer. Basic ingredients, basic method, great dish. Thank YOU! I also used a fairly sweet Riesling for the wine, which I found added a nice layer to the overall flavour. Season the pork tenderloin with salt and pepper. Preparation. Did not have time to fix because all sides were done. The vegetable stock must contain some salt so will try without adding salt as seasoning next time. A very simple fix would’ve been to add a little bit more cornstarch, diluted in a little bit of water… would’ve taken only about a minute! Thank you for taking the time to let me know; I sincerely appreciate it! Loved it! Real happy to hear, Jennifer! uses sour cream in the sauce to add an extra richness that goes wonderfully with not only the pork . Great tasty lunch, I cooked the pork in creamy mushroom sauce last night, my husband loved it so much he kept telling me how delicious it was. The tenderloin should be cooked just until all the pink is gone, and not a second longer or it will dry out. I’ve made this a few times now. Heat a few tablespoons of olive oil in a saute pan set over medium heat; When the pan is hot enough, add the pork medallions, 5 or 6 at a time, and cook them 2 to 3 minutes per side, until golden brown. So easy so delicious…SO yummy. Stir in the broth, lemon juice, lemon zest, thyme, pepper and bay leaf. This post was originally published on June 22, 2016. Meanwhile, combine half a cup of white wine (or more chicken broth, if you’d rather not add any alcohol to your dish), half a cup of sour cream (sub plain yogurt if you prefer that) and a tablespoon of corn starch together in a small measuring cup and whisk until well combined; add that to the pan and stir well. Just cooked this and her in doors loved it, used Greek yogurt instead of sour cream and it worked well Love this recipe! I made it last night in about 40 min. The only change I made was adding 1tsp of Dijon mustard, Thank you Maureen for your great feedback and review! Clean oyster mushroom and tear into smaller pieces. Perfect dish…quick and easy … with pasta, polenta, gnocchi… chicken version is also delicious… with cold white wine and green leaves salad as a side dish… yummi! Go ahead and flip through the pages of what I like to call my culinary diary. In an effort to find my own healthy balance, I experimented with all kinds of diets. That said, I hope that despite the sauce being too runny for your taste, you and your family still enjoyed the dish! Thanks a bunch for the awesome feedback, I greatly appreciate it! Thanks to YOU for the great feedback! Boil, stirring, for about 2 minutes. Delicious!! Thank you, You are very welcome, Jared! Add the pork and cook for 6 minutes or until well browned on both sides. Thanks for sharing! Notify me of follow-up comments via e-mail, Hello Sonia Thank you so much for this recipe. While the rice is cooking, season the pork as desired. , Love this recipe! Real happy it was to your and your husband’s liking despite the pepper mishap! Pork Tenderloin Medallions in a Sherry Mushroom Cream Sauce. The mushroom sauce can be thickened by simmering just a little longer. Your email address will not be published. I used chick broth instead of wine and added small banana capsicum. Absolutey delicious meal it will be my favorite. Cut the pork tenderloin(s) into 2" thick medallions and then flatten each medallion slightly with the palm of your hand; season both sides with salt and pepper. Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a … This Pork Tenderloin in Creamy Mushroom Sauce definitely is one of those crazy simple dishes that can be whipped up in a breeze on any given day, but that’s also so delicious, I wouldn’t hesitate to serve it to special guests…. Instructions. Thanks for the recipe. Pour the milk and water into the pot and use a spatula to scrape off any pork cooking bits and stir … Place the pork in a baking pan and place in the oven. In a large skillet, saute carrot and onion in butter for 2 minutes. I will be making it again for friends next week. Tried so many variations of this and have to say this one comes out tops. Quick, easy, and tender. The sauce came out perfect but I foolishly never measure spices and was a little heavy on the black pepper. Step 2. This pork tenderloin recipe is one of our go-to meals when needing something quick yet delicious. Heat butter in a medium saucepan on medium high heat and once melted, add the prepared mushrooms, onion, garlic, black pepper and sea salt. Return the pan to the heat source and to it, add the sliced onion, garlic and mushrooms and cook, stirring often, until the vegetables are tender and fragrant, about 5 minutes. Fresh is always best, but I really wouldn’t see why not, Sarah! Thanks for the recipe! Add 1 tablespoon olive oil to preheated pan, and swirl to coat. My whole family loved it! I will for sure be making this dish again soon! I will try this sauce again with a ground turkey and serve over egg noodles. I love to cook with pork tenderloin, as it is lean, cooks quickly and is always tender. It always turns out delicious! To preheated pan, and onions into the cream sauce try this sauce again with a bit of cream Ingredients! For a full minute ve made this dish I will try Star Anise mushroom... Arrange pork Medallions in a baking pan and place in refrigerator for minute! 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