This delicious one-pot Pork Tenderloin with Mushroom Cream Sauce is packed with flavor. But it’s so simple it can be on the table in half an hour, making it perfect for a busy midweek family meal. If you’re looking for a change from the usual chicken or pasta - read on!
10ozMushrooms - sliced (I used cremini but any kind will do)
2clovesGarlic - crushed
⅓cupMarsala Wine
1tbspDijon Mustard
1cupChicken Stock - gluten free if required
¼cupHeavy Cream (Double Cream)
Sea Salt and Black Pepper
Chopped Parsley - optional
Instructions
Cut the pork into one inch medallions. Flatten each in your palm and season well with sea salt and pepper.
In a medium skillet, cook the medallions over a medium high heat for around 3 minutes on each side. Remove from the pan while you make the sauce. Cover to keep warm.
Stir the sliced shallots into the same skillet. Scrape up all the bits from the pork and cook over a medium low heat for around 5 minutes - until soft.
Add the sliced mushrooms and cook for another 5 minutes. Then stir in the crushed garlic.
Add the marsala to the pan and turn up the heat. Let it bubble for a minute or two.
Add the mustard and the stock. bring the sauce to a simmer, letting the flavours come together for 5 minutes.
Season again to taste and finish by stirring in the cream. Add the pork back to the pan for two minutes to re-heat.
Serve and garnish with chopped parsley (optional).
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.