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Classic Pork Tenderloin Pot | Tenderly Braised in Mushroom Cream Sauce
(0)
35 min
Under an hour
Knuspr-Küche
Ein zeitloser deutscher Schmortopf-Klassiker für den Herbst: Zartes Schweinefilet in Medaillons geschnitten, knuspriger Räucherspeck und aromatische braune Champignons in einer sämigen Rahmsauce mit feiner Senfnote.
Ingredients
Preparation method
Preparation
Pat the pork tenderloin dry, remove any silver skin or sinew, and cut into medallions about 3 cm thick. Season the medallions with a little salt and freshly ground pepper.
Clean the button mushrooms and halve or quarter them depending on size. Cut the smoked bacon into fine strips. Finely dice the onions and garlic cloves. Wash the parsley, shake dry, and chop finely.
Cooking in the braising pot
Heat 1 tbsp of clarified butter in a large braising pot over high heat. Sear the pork tenderloin medallions for 1-2 minutes on each side until nicely browned, but still tenderly pink on the inside. Remove and set aside on a plate.
Chef's tip
The pork tenderloin should not cook in the hot sauce for too long so that it remains wonderfully tender and juicy. Gently steeping is completely sufficient.
For an even deeper forest mushroom flavour, you can also soak a handful of dried porcini mushrooms and add them along with their soaking liquid to the sauce.
45 min
Under an hour
