Pork tenderloin with mushroom, cider and cream

Pork tenderloin with mushroom, cider and cream

Pork tenderloin is as tender and flavoursome as its name implies. It's ideal sliced and simply pan-fried and works well with the traditional companion ingredients for pork mushrooms, sage and cream

  • Serves 2.
  • Preparation: 10 minutes.
  • Cooking: 15 minutes

  • 15g dried porcini
  • 1 tbsp vegetable oil
  • large knob of butter
  • 2 shallots, sliced
  • 1 clove garlic, crushed
  • 300g The Rare Breed Pig Company pork tenderloin, sliced thinly
  • 150g chestnut mushrooms or wild mushroom mix, sliced
  • 1 tbsp chopped fresh sage
  • 100ml dry white wine or dry cider
  • 100ml double cream
  • salt and freshly ground black pepper
  1. Pour boiling water over the dried mushrooms and leave to stand for 10 minutes. Drain, reserving the liquid. Chop the mushrooms.
  2. Heat the oil and butter in a large frying pan. Add the shallots and cook for a couple of minutes until softened. Add the garlic and cook for a minute. Push the onion to the side of the pan and turn up the heat. Add the pork and brown quickly on both sides. Stir in all the mushrooms, sage and seasoning and cook for 3-4 minutes.
  3. Add the wine or cider and bring to the boil. Simmer for a few more minutes until the pork is cooked through and the liquid reduced by half. Stir in the cream and bring to the boil, stirring all the time Check seasoning and serve with boiled rice.

Mary Gwynn is a highly respected food writer. Now based in Kent, she is currently writing recipe cards for Waitrose, working with Stack House Cookery School near Sevenoaks as a teacher, and running bespoke cookery courses for students from her own kitchen.

  • recipes
  • pictures David Merewether