Want to experience a taste symphony? Sear, simmer, and savour this exquisite Pork Tenderloin with Mushrooms, Cream, and Cider. Golden-seared pork meets a medley of mushrooms in a creamy cider crescendo. Let’s dive into 50 shades of irresistible flavours that redefine culinary delight.
Pork Tenderloin with Mushrooms, Cream and Cider recipe
- 450 g free-range pork fillet
- ½ tbsp sunflower or rapeseed oil
- 25 g butter
- 1 medium onion, sliced
- 250 g chestnut mushrooms, thickly sliced
- 10 g porcini mushroom, soaked in 150ml warm water
- 250 ml dry cider
- 200 ml double cream
- small handful tarragon leaves, finely chopped
Slice the pork to the thickness of a pound coin and season. Heat the oil in a large sauté pan over a medium high heat, brown the pork on both sides then remove from the pan and set aside.
Turn down the heat slightly, add the butter to the pan, allow to melt then add then add the mushrooms. Cook for 2-3 minutes or until lightly browned, remove from the pan and set aside. Add the onion to the pan and cook for 3 minutes or until softened and golden, add the porcini mushroom with the strained soaking liquor and the cider, bring to the boil then allow to simmer and reduce by half.
Stir in the cream, add the mushrooms and pork, cook until heated through, stir in the tarragon and season to taste.
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ALSO SEE: Marmite pork mac and cheese
Recipe and feature image: Woman&Home