Tender bites of pork in a rich cream sauce with mushrooms make exactly the kind of home-cooked dinner that comes together quickly yet tastes as though it came from a bistro kitchen. The fragrance of browned mushrooms, the softness of the meat, and the silky texture of the cream create a dish that feels generous and effortlessly elegant. Serve it with pasta, mashed potatoes, or rice for a satisfying family meal.
Ingredients
- Pork tenderloin or loin — 600g (21 oz)
- Button mushrooms — 300g (10.5 oz)
- Yellow onion — 1 pc.
- Garlic — 2 cloves
- Heavy cream, 20-25% — 200ml (3/4 cup + 1 tbsp)
- Unsalted butter — 30g (2 tbsp)
- Vegetable oil — 1 tbsp
- Flour — 1 tbsp (optional, for light thickening)
- Dry white wine — 50ml (3 tbsp + 1 tsp) (optional)
- Chicken broth or water — 100ml (scant 1/2 cup)
- Dried thyme — 1/2 tsp
- Parsley — 10g (2 tbsp chopped)
- Salt — to taste
- Black pepper — to taste
How to make it
- Prepare the ingredients: pat the pork dry with paper towels, quickly rinse the mushrooms and dry them well, then peel the onion and garlic.
- Cut the pork into thin strips or small medallions across the grain. Season with salt and black pepper.
- If desired, dust the meat lightly with flour and shake off any excess. This helps the sauce thicken and gives it a smoother finish.
- Heat the vegetable oil and butter together in a skillet over medium-high heat.
- Sear the pork in batches until golden, about 2-3 minutes per side, so it browns instead of steaming. Transfer to a plate.
- In the same skillet, cook the finely chopped onion until soft and lightly caramelized, 3-4 minutes.
- Add the mushrooms, sliced, raise the heat, and cook until browned and the excess moisture has evaporated, 5-6 minutes.
- If using wine, pour it in and reduce by half, scraping up the flavorful browned bits from the bottom of the pan.
- Add the broth and cream, stir in the thyme, and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
- Return the pork to the skillet, stir, and cook for another 3-5 minutes until the meat is juicy and just cooked through.
- Add the minced garlic, season with salt and pepper, remove from the heat, and let rest for 2 minutes.
- Finish with chopped parsley and serve with your favorite side.
Nutrition per serving
| Calories | 480 kcal |
| Protein | 33 g |
| Fat | 33 g |
| Carbohydrates | 9 g |
| Sugar | 3 g |
| Sodium | 1.2 g |
| Fiber | 1 g |
Serving ideas and side dishes
The best companions for this dish are pasta, mashed potatoes, rice, or soft polenta. A simple salad of crisp leaves with lemon dressing adds freshness and balance.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Choosing the cut: tenderloin is the most delicate; loin is leaner; pork shoulder is juicier, but needs about a minute longer.
- Cooking in batches keeps the pork from stewing in its juices and gives it a proper golden crust.
- Use cream with at least 20% fat so the sauce stays stable and velvety.
- Without flour: simply simmer the sauce 2-3 minutes longer until it reaches the desired consistency.
- Without wine: replace it with the same amount of broth and add a pinch of lemon zest for brightness.
- Mushrooms: cremini or oyster mushrooms work well too; wild mushrooms are lovely if pre-cooked when needed.
- Flavor boost: add 1 tsp Dijon mustard or a pinch of paprika to the sauce.
Frequently asked questions
Can I substitute sour cream for the cream?
Yes. Use 20% sour cream and mix it with a couple of tablespoons of warm broth. Add it off the boil so the sauce stays smooth.
What if the sauce turns out too thin?
Simmer it over medium heat for 2-4 minutes, or stir in 1/2 tsp cornstarch dissolved in cold water and heat until thickened.
What kind of skillet is best?
A heavy-bottomed or cast-iron skillet works best: it holds heat well and helps create a deep golden crust without drying out the meat.