Hi There

I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

Get All the New Recipes to Your Inbox
Recent Posts

February 25, 2020

Please reload

Archive
Please reload

Search By Tags
Please reload

Pork Tenderloin in Mushroom Gravy

 

 

This is comfort food, at its best. Creamy sauce with perfectly seared meat, mushrooms and fresh dill. So delicious served over a bed of creamy mashed potatoes. I made this recipe a while back and am only now getting to share it, and it's perfect in time for your Mother's Day brunch! Hope you are all having a wonderful week!

 

 

Pork Tenderloin in Mushroom Gravy

Serves 8-10

 

Ingredients:

 

2 lbs pork tenderloin

12 oz mushrooms, thickly sliced

1 onion, finely diced

2 tablespoons butter

4 tablespoons all purpose flour

1/2 cup dry white wine

1 cup chicken broth

1 cup heavy whipping cream

1 teaspoon salt

1/2 teaspoon crushed black pepper

2 tablespoons chopped dill

Oil, for frying

Fresh dill, for garnish

 

 

Directions:

 

1. Trim the silverskin off of the pork tenderloin, and cut into 2 inch medallions. Flatten the pork medallions with the palm of your hand. Season the medallions with the 1 teaspoon salt and the 1/2 teaspoon black pepper. In a large heavy bottom pan, place 2 tablespoons of oil over high heat. Sear the pork medallions in batches (to prevent steaming) until well browned on both sides, about 2 minutes on each side. Do not overcrowd or overlap the meat. Transfer to a plate. Remove any charred bits from the pan but do not wash the pan.

 

2. Turn heat down to medium and add the butter along with the diced onion to the pan. Cook, mixing often, until translucent (about 5 minutes). Add in the mushrooms and cook until all the mushroom liquid has evaporated, about 3-5 minutes.*

 

3. Sprinkle the flour over the mushrooms and mix, then add in the white wine. Allow all the wine to slowly evaporate. Once the wine is almost completely evaporated, add in the chicken broth and cook until reduced by about half. Add in the heavy cream and the chopped dill and stir until heated through, then add back in the pork and all accumulated juices. Let it come to heat, about 2 minutes.

 

4. Remove from heat; garnish with the extra dill. Serves well with mashed potatoes or pasta.

 

 

 

* As you cook the mushrooms they will first be dry, then excrete liquid, and then become dry again.

 

All content is my own unless otherwise stated

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

© 2016 by HYMNS IN THE KITCHEN. Proudly created with Wix.com

This site was designed with the
.com
website builder. Create your website today.
Start Now