Pork & Mushrooms in a Cream & Tarragon Sauce
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
British
Pork & Mushrooms in a Cream & Tarragon Sauce
Description
This dish centers on pork tenderloin cut into thick slices, pan-fried until golden for a tender bite. Sautéed mushrooms and crushed garlic create a flavorful base once cooked until the moisture evaporates. The sauce begins with white wine, reduced to concentrate its aroma, followed by chicken stock to build flavor depth.
Single cream added towards the end creates a rich and silky sauce, further seasoned with freshly ground black pepper and fresh chopped tarragon for an herbal note. The pork is returned to the pan to gently warm the sauce and ensure flavors meld.
Typically served on a bed of fluffy rice or creamy mashed potatoes, the dish provides both protein and a satisfying sauce to soak up. The fresh tarragon garnish adds a bright, slightly licorice aroma that balances the creaminess.
Ingredients
- 2 tbsp rapeseed oil
- 460 g pork tenderloin cut into 2 cm slices, fillet
- 300 g mushrooms sliced
- 3 tbsp tarragon chopped
- 1 garlic crushed, clove
- 200 ml white wine
- 200 ml chicken stock
- 150 ml single cream
- black pepper freshly ground
Garnish
- tarragon extra, chopped
Instructions
- Heat 1 tbsp of oil in a pan and fry the pork loin slices until golden, then remove from the pan.
- Add another tbsp of oil to the pan and fry the mushroom & garlic until cooked through and all juices have evaporated.
- Add the wine, bring to the boil and simmer for 5 minutes to reduce by half.
- Add the stock and simmer for another 5 minutes.
- Then add the cream, ground pepper, pork and tarragon and heat through for a few minutes.
- Serve on a bed of rice or with mash and vegetables.
- Garnish with some extra chopped tarragon if wished.
User Reviews
Overall Rating
5
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