Creamy Pork And Mushrooms
This creamy pork tenderloins and mushrooms makes for a great weeknight meal that is a great comfort food when served with pasta.
Servings 8 servings
Calories 864kcal
Equipment
Ingredients
Pork Tenderloins
- 2 pork tenderloins
- 1 tbsp sea salt
- 0.5 tbsp black pepper
- 1 tbsp parsley
- 1 tbsp oregano
- 1 tbsp marjoram
- 0.5 tbsp paprika
- 0.5 tbsp cumin
- ⅓ cup olive oil
Mushrooms Sauce
- 1 yellow onion
- 6 garlic cloves if using jumbo garlic use about 2 cloves
- 2 tbsps butter
- ½ cup white wine
- 2 cups heavy cream
- 12 ozs mushrooms
- 1-2 tbsps fresh parsley as garnish
Instructions
Pork Tenderloins
- Remove pork tenderloins from package, plase on a flat platter and let stand at room temperature for about half an hour. Pat dry with a paper towel. Then slice them in medallions. Add medallions to a large mixing bowl. Add olive oil and seasonings, mix well to season all medallions.
- Place a large deep skillet on the stovetop in medium heat. Once heated add a thin layer of olive oil (about 1-2 tbsps drizzled). Place seasoned pork medallions on the skillet next to each other, not over each other. Let sear on one side for 3-4 minutes, flip and sear the other side, then sear the sides. Remove medallions with tongs and place them on a platter, cover to keep them warm.
Mushrooms Sauce
- Dice onions very thin while the pork tenderloins are searing. Mince garlic. And set them aside.
- When you are done searing pork tenderloins and removed them from the skillet, add butter to the same skillet. Add diced onions and minced garlic and cook until translucent.
- Add sliced mushrooms and cook them down for a minute or two. Add white wine and let the alcohol steam away and the mushrooms start cooking. Finally add heavy cream and incorporate everything into a thick sauce. Once sauce bubbles, lower heat to simmer. Add pork tenderloins in and the juices from the plate. Let cook on simmer for few minutes! Garnish with fresh parsley and serve with your favorite side dishes.
Notes
- Please note that servings is estimated. This recipe usually yields 8 servings for my family but I have 2 kids so the ratio might change if you are trying to feed 8 adults.
- We love serving this recipes with fusilli pasta or rice and broccoli.
- Leftovers can be stored in an airtight container in the refrigerator. Reheat the leftovers in a skillet or microwave.
Nutrition
Calories: 864kcal | Carbohydrates: 7g | Protein: 97g | Fat: 47g | Saturated Fat: 20g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 362mg | Sodium: 1133mg | Potassium: 2047mg | Fiber: 1g | Sugar: 4g | Vitamin A: 999IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 6mg