Sunday, 1 February 2015

Pork Tenderloin with Mushroom Sauce

mushroom sauce
Pork Tenderloin with Mushroom Sauce
Being 100% honest with you, the mushroom sauce is actually the star of this dish. Yes, I've named it "Pork Tenderloin with Mushroom Sauce" but only because that's the meat I served it with,  you are more than welcome to change it for Chicken Breasts or even fish if you are not a pork meat eater. 
The base for this light-creamy sauce are vegetable stock and reduced fat cream which are combined with mushrooms, capers and lime zest to give this dish a spark of deliciousness. 
I served it along side a simple white rice and green beans.
mushroom sauce
Pork Tenderloin with Mushroom Sauce

mushroom sauce
Pork Tenderloin with Mushroom Sauce
Preparation time: 40 minutes
Yield: 3 portions
Level: Medium

  • 1 Pork Tenderloin (about 600g)
  • 1 Rosemary twig 
  • 3 tbsp Chopped onion (about 1/4 of a medium onion)
  • 100g Cremini Mushroom ( cut in quarters) 
  • 1 Garlic Clove (finely chopped)
  • 5 Chili slices (optional)
  • 1 tbsp Capers
  • 1/2 cup White wine
  • 1 1/2 cup Vegetable stock
  • 1/2 cup Cream (reduced fat)
  • 1/4 tsp Lime zest
  • 1 1/2 Parsley (chopped)
  • + tbsp Olive oil
  • Salt and pepper to taste

Pre-heat oven to 400 F (200 C). 

Cut the pork tenderloin in 3 pieces of approximately 200 g each. Season them with salt and pepper and rub them with a bit of olive oil. In a large skillet, throw in the rosemary twig and brown the meat on all sides. Transfer rosemary twig to a baking sheet and place the meat on top of it. Roast it in the oven for about 15 minutes. For optimal results, use a thermometer to guarantee the meat has reached an internal temperature of 160 F (71 C). 

While the meat roasts, return the skillet to the stove, add the 3 tbsp of olive oil and saute the mushrooms, onion and chili together. After about 3 to 4 minutes, add garlic and capers and cook it all together a little longer, until you start to smell the garlic. Deglaze the pan with white wine and let it reduce. When that happens, add the vegetable stock and boil until it reduces to about half. Season your sauce with salt, pepper and lime zest. 

Just before serving the meat, pour in the cream into the sauce, boil it for 1 to two minutes and finalize with the chopped parsley. To serve, place you meat into a nice, slightly deep plate and pour the sauce on top. 
Related Posts Plugin for WordPress, Blogger...


  1. Stopping in from the Pinworthy Wednesday link-up. This dish looks awesome! I can see myself making this VERY soon!

    1. Awesome, I'm glad you liked it! :) Thanks for coming and commenting, Pinworthy Wed is a great link party!

  2. My husband would love this! Pinning. Thanks for sharing on Merry Monday!

  3. Ohh my husband would love this!! Thank you for joining us for Pinworthy Wednesay!