Pork Tenderloin with Mushrooms in Creamy Sauce
Quick Recipes Pork Simple Recipes Meat Dishes Mushrooms
Ready in 10 minutes in a skillet. It contains pork medallions and champignon mushrooms quickly prepared in a pan, coated in a creamy sauce made with sour cream and soy sauce.
Ingredients
1/2 pork tenderloin (the middle part, without the ends)
15 small champignon mushrooms
2 cloves garlic
1 tablespoon butter (about 30g)
1 1/2 tablespoons soy sauce (Japanese, low sodium)
3 tablespoons cooking cream (15% fat)
1 tablespoon oil
black pepper
Servings: 2
How to prepare pork tenderloin with mushrooms in creamy sauce
- Cut the middle part of the tenderloin (the part with even thickness) into slices about 1 cm thick (approximately 10 slices). Season with pepper.
Cut off the mushroom stems. Wipe the caps with a paper towel dampened with lemon water. - Heat the oil in a skillet large enough to hold the meat slices. Add the mushrooms and sauté over high heat until nicely browned on all sides. Remove from the pan.
- Arrange the meat slices across the entire surface of the pan without crowding them and brown on the first side (max 2 minutes). Flip the meat slices to brown on the second side and at that point return the mushrooms to the pan.
- When the meat is browned on the second side, remove the pan from heat. Add the crushed garlic and stir to coat the meat and mushrooms with its aroma.
- Add the butter and stir until completely melted and coating the meat and mushrooms.
- Return the pan to heat and add the soy sauce and cream. Let it heat briefly until the sauce becomes thick (maximum 1 minute), without letting it boil vigorously so it doesn't curdle.
- Immediately remove the pan from heat. Taste the sauce for salt. Serve immediately with broccoli florets and a spoonful of cooked basmati rice.
Add the garlic and then the butter
Add the soy sauce and cream
