Pork tenderloin with mushrooms is a creamy dish that is great with potatoes or salad. The truffle oil gives it a savory taste, while the mushrooms adds some â€œumamiâ€ an indescribable delectable taste.
900g pork tenderloin, sliced thinly
1 cup all-purpose flour
1/3 cup extra virgin olive oil
3 tablespoons butter
8 cloves garlic, chopped
1 Portobello mushroom, sliced
4 pieces fresh shiitake mushrooms, sliced
6 button mushrooms, sliced
1/3 cup white wine
1 tablespoon fresh thyme leaves
1/4 cup cream
1 teaspoon truffle oil
Salt and freshly ground pepper to taste
Season the flour with salt and pepper. Use this mixture to dredge the pork.
Next, heat the oil in a large saucepan over medium heat and melt the butter. Fry the pork tenderloin slices for 2-3 minutes per side or until golden brown. Transfer to a plate.
Place the Portobello and shiitake mushrooms in the same pan. Cook it for 3 minutes and then add the button mushrooms. Let it cook for another 5 minutes. Pour in the white wine and sprinkle with thyme.
Return the pork slices in the pan. Let it simmer until the liquid has been reduced to half. Stir in the cream and then adjust the taste by adding salt and pepper. Drizzle with truffle oil before serving.
Photo Courtesy Of: throughnothing