When I was young my mother would cook pork chops in cream of mushroom soup. Every once in a while I still crave this meal as a comfort food. But I really don’t like cooking with canned soup so I created an updated version of this old classic. The recipe uses fresh ingredients and pork tenderloin is inexpensive – especially when on sale. You can easily double to recipe to feed 4-6 people.
Ingredients – Serves 2-3 people
- 1 pork tenderloin (1-1.5 lbs)
- 1 tbs olive oil
- 2 tbs butter
- 1/2 cup chopped red onion
- 2 garlic cloves chopped
- 6 cups of chopped cremini mushrooms (about 3/4 full of one of those brown bags at the grocery store)
- 1/4 tsp dried rosemary (or fresh)
- 1/4 tsp dried thyme (or fresh)
- splash of dry white wine
- 4 tbs 10% cream
- 1 tbs flour
- 1 tbs parmesan
- 1/4 cup parsley
Step 1: Lightly salt and pepper the outside of the tenderloin.
Step 2: Heat olive oil in a cast iron pan on medium/high. Brown each side of the tenderloin for 2 minutes searing the outside of the meat. Remove from the pan and set aside on a plate. Turn the heat down to medium low and take the pan off the heat for a moment to cool down.
Step 3: In the same pan add the butter and onions and cook for a minute. Then add the garlic and then the mushrooms. It will look like way too many mushrooms but they will shrink a lot. Cook for a minute or two more stirring the mixture and then add the herbs.
Step 5: Put the pork tenderloin back into the pan with the mushrooms and put a splash of wine in the pan. Cover and let it cook for 15-17 minutes depending on the size and how you prefer your meat to be cooked. Turn the meat over once at about the 10 minute point. A thermometer can help you know exactly when it is done if you can’t tell by looking.
Step 6: Remove the tenderloin and let it rest lightly covered with tin foil. It will continue to cook while resting.
Step 7: To finish your sauce add the cr eam and parmesan. If the sauce is runny thicken it with the flour adding 1/2 tbs at a time. Right before serving add the parsley.
Step 8: Cut the tenderloin into medallions. Serve the mushrooms over rice and place the tenderloin on top of everything and garnish with parsley.