| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 367 | 17g | 6g | 12g |
| sugars | fibre | protein | salt |
| 3g | 2g | 42g | 0.78g |
Why I Love Spanish Pork Tenderloin with Mushroom Sauce
The recipe of “Pork Tenderloin with Mushroom Sauce” has always been a favorite of mine for its enchanting combination of simple, wholesome ingredients that result in a dish full of deep, satisfying flavors. This Spanish recipe, while a minor departure from my typical sushi rolls and seafood concoctions, represents the kind of quality, homey flavors I love to explore.
Flavors That Tell a Story
There’s something special about the earthy excellence of a well-cooked pork tenderloin coated in a rich mushroom sauce. It unfurls a narrative of traditional Spanish cuisine while creating an entirely new and exciting sensory experience. For example, the mingling of the dry white wine and the robust olive oil creates a fervent and flavorful base for the pork and mushrooms which resonate with a rustic Spanish countryside ambiance.
Inspiration From Renowned Chefs
Although my cooking style usually melts around the flavors of my Pacific Northwest-Japanese heritage, the inspiration for this dish came from the esteemed Spanish chef José Andrés. Renowned for his innovative gastro techniques and his devotion to Spanish cuisine, Chef Andrés’ recipes encouraged me to curate a dish like Pork Tenderloin with Mushroom Sauce. His influence motivates me to experiment beyond my comfort zone, thereby broadening my culinary scope.
This delicious dish consists of 2 pounds of pork tenderloin seared in a mix of 2 tablespoons of olive oil, 2 cloves of minced garlic, and 1 finely chopped onion – a combination that immediately infuses the dish with mouthwatering aromas. To this we add 1 pound of freshly sliced mushrooms that have been sautéed until golden, then deglazed with 1 cup of dry white wine and 1 cup of chicken broth. It’s finished with a simple slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water, adding to the sauce’s velvety smoothness, rounded off with a generous 1/4 cup of heavy cream. Not to forget a sprinkle of salt and pepper for that extra flavor kick and garnished with freshly chopped parsley for a vibrant contrast.
Whether you’re already a fan of Spanish cuisine or are looking to explore new culinary territories, this Pork Tenderloin with Mushroom Sauce is a recipe worth trying. Its hearty warmth and robust flavors could quite possibly make it a new favorite on your dining table.
What You’ll Need
- 2 pounds of pork tenderloin
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 onion, finely chopped
- 1 pound of fresh mushrooms, sliced
- 1 cup of dry white wine
- 1 cup of chicken broth
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- 1/4 cup of heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). Season the pork tenderloin with salt and pepper.
Step Two
Heat the olive oil in a large oven-proof skillet over medium-high heat. Add the pork tenderloin and sear on all sides until browned, about 5 minutes. Transfer the pork to the oven and roast it for about 15-20 minutes, or until it’s cooked through.
Step Three
While the pork is roasting, prepare the mushroom sauce. In the same skillet where you seared the pork, sauté the minced garlic and chopped onion over medium heat until the onion is soft and translucent.
Step Four
Add the sliced mushrooms to the skillet and continue to cook until they are browned and have released their liquid. Pour in the white wine, scraping the bottom of the skillet to loosen any browned bits. Let the wine reduce by half.
Step Five
Add the chicken broth to the skillet and bring the mixture to a simmer. Meanwhile, mix the cornstarch with the water in a small bowl to create a slurry. Stir this into the skillet, allowing the sauce to thicken.
Step Six
Stir in the heavy cream and season the sauce with additional salt and pepper if needed. Let it simmer for a few more minutes until it has reached your desired thickness.
Step Seven
Once the pork tenderloin is done roasting, let it rest for a few minutes before slicing. Serve the pork slices topped with the mushroom sauce and garnished with chopped fresh parsley.
