Pork tenderloin with mushrooms – the recipe for an elegant and tasty second course

Illinois Pork Loin With Mushrooms it’s a second course refined, but at the same time very easy to make: a dish full of flavor, perfect for lunch Sunday with the family, a dinner with friends or a festive occasion.

It takes just a few steps and less than 30 minutes to prepare: the pork loin is cut into medallions, browned in a pan, and then added to the mushrooms, in our case the portobello – previously sautéed. At the end of cooking, add the fresh cream and let it thicken for a few moments: this way we will obtain a creamy and delicate sauce that will wrap our slices of meat.

The final result is a tender and tasty pork loin with mushrooms, which will win everyone over at the first bite: this is how it is prepared.

If you liked this recipe, discover the other tasty ways to cook pork loin: try, for example, the baked pork loin, the version with apples or the refined version in honey mustard sauce. Do not miss the multiple recipes with mushrooms: starters, first and second courses, everything to try.

How to prepare pork loin with mushrooms

First, clean the portobello mushrooms with a damp cloth and brush to remove any dirt. Avoid putting them in water: they would spoil. Then remove the stem and cut the top into thin slices. 1.

Then take the pork loin and cut it into medallions about 5 cm thick. 2. Season with salt and pepper and reserve.

In a fairly large skillet, pour two tablespoons of extra virgin olive oil, brown the garlic clove, then add the mushrooms. 3.

Cook for a few minutes over medium heat, then remove the garlic and add the chopped parsley, continue cooking for another 5 minutes – the mushrooms should be tender 4.

Now take a second non-stick skillet, grease it with a drizzle of oil and brown the pork fillets for a few minutes, flipping them on both sides. 5.

When it is well browned, transfer the meat to the pan in which you prepared the mushrooms and cook again, over low heat, for about 7 minutes. 6.

At this point, we pour the cream into the pan, leaving everything to taste for a few minutes. 7. If the sauce thickens too much, add half a glass of hot water and continue cooking.

Your Pork Tenderloin with Mushrooms is ready to enjoy – transfer to a baking dish and serve. 8.

Advice

If you prefer, you can substitute another variety of mushroom for the portobello mushrooms: for example, mushrooms are suitable for this recipe mushroomYo boletus or even mushrooms mixedboth fresh and frozen. For an extra touch of flavor, you can also add dried porcini mushrooms to the dish: soak them in warm water for 20 minutes before using.

However, to make the meat even more flavorful, you can lightly flour it before searing it in a pan, then deglaze it with white wine, brandy, or marsala.

Finally, those who prefer it can prepare the pork loin with mushrooms no cream: just replace it with milk, for a lighter but equally creamy preparation.

storage

Pork loin should be enjoyed piping hot and freshly cooked, so that the meat is especially soft. However, if there is any left over, it can be stored in an airtight container. 2 days or frozen for 1-2 months.