Pork Tenderloin in a Creamy Mushroom Sauce

The most delicious creamy mushroom sauce you could dive into!

Prep-Time: 20 min

INGREDIENTS (2 Portions)

• 1 pork tenderloin (~ 1 lb)

• Salt 

• Pepper

• Caraway, ground

• Coriander, ground

• 1/4 yellow onion or 2 shallots

• 8oz baby bella mushrooms or chanterelles, cleaned

• 1 tbsp dried porcini mushrooms (optional)

• Water

• 1-2 tbsp 00 pizza flour 

• 1 vegetable bouillon cube or 1-2 tsp of loose vegetable bouillon

• 2 tbsp sour cream

• 1 tbsp heavy whipping cream

• 2 tbsp ghee / clarified butter
  (substitute with sunflower or vegetable oil, but ghee adds a richer flavor)

• Fresh parsley, chopped

UTENSILS

• Large frying pan

SIDES

• Serve with Spätzle, Pasta, or Schupfnudeln

• Cucumber salad & cabbage salad are traditional side dishes - or vegetables

This was my most favorite dish when I was a young kid. I used to lick the pan clean whenever my mom cooked that for me. This was also one of the first recipes I learned to cook as a child. I am sure you will love it, too!

01

Cut the pork tenderloin in 1 inch thick slices. Season all sides with salt, pepper, caraway, coriander. 

02 

Melt 1 tbsp ghee in a frying pan and sear the pork tenderloin on high heat. Make sure all sides are seared and the pores of the meat are closed but do not overcook the meat. When the pork tenderloin is seared, take it out of the pan and transfer into a bowl. Set aside. Do not clean the pan and use the same pan for the next steps - you want the roasted meat flavor for the sauce!

03

Add a little more ghee to the pan and melt on low heat. Dice the onion in very fine cubes and roast on low-medium heat for a few minutes until the onions become a little translucent (they should not get brown or crunchy). While the onions are getting glossy in the pan, cut the mushrooms in thin slices and then add to the onions. Roast the mushrooms on medium heat until cooked down. Then season with a little bit of salt and pepper.

04 (optional, but gives a richer flavor)

Boil 1/2 cup of water. Finely crumble 1 tbsp dried porcini mushrooms in a cup and add the boiling water, covering the mushrooms Set aside for ~ 5-10 minutes. 

05

Add the seared meat (incl. meat juice that might have come out) back to the onion-mushroom mixture in the pan. Sprinkle 2 tbsp of 00 pizza flour evenly over the ingredients inside the pan, stir once on medium heat. When the flour has soaked up the ghee, then add 1-2 cups of water and bring it to a boil, then reduce the heat. If you soaked the porcini mushrooms, then drain the water add them now. Add 1 cube of vegetable bouillon or 1-2 tsp of loose vegetable bouillon and let it bubble up once, then lower the heat to medium-low. Add 2 tbsp of sour cream. Depending on how thick the sauce gets, either add a little more water or stir 1 tbsp of 00 pizza flour with a little bit of cold water in a cup and add by the spoonful. Make sure that if you add flour, the sauce needs to bubble up once more. 

06

Season to taste with more vegetable bouillon, salt, pepper, caraway, coriander. Cook on low heat for a few minutes. Add now the 1 tbsp of heavy whipping cream, and stir under. Garnish with finely chopped parsley and recommended to serve with Spaetzle.