• 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

    Dinner
    Serves: 2-3

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    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.

    3

    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

    Marmite pork mac and cheese

    Recipe and feature image: Woman&Home

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