Pork loin in mushroom sauce

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Today I'd like to share a recipe for a quick pork loin. We'll tenderise it with a meat mallet so it needs minimal cooking time and we'll serve it with a thick, flavourful mushroom and cream sauce.


Pork loin made this way is delicious and full of flavour, and the combination of mushrooms, onion and wine takes it to an incredible level.

You'll find a list of ingredients and method below.

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Ingredients

  • 3 shallots (~100 g)
  • 400 - 500g brown mushrooms
  • 5 boneless pork loin slices (~600 - 700 g) 
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp clarified butter (~25 g)
  • 4 garlic cloves
  • 2 tbsp chopped parsley
  • 1 thyme sprig
  • 120 ml white wine
  • 180 single cream

Method

  1. Cut 3 large shallots into thin half-moons, and mushrooms into quite thick half-moons. Chop parsley finely.
  2. Tenderise five 1.5 cm pork slices with a meat mallet on both sides - their thickness should decrease by about a half. Season meat on both sides with salt and ground black pepper.
  3. Heat up 2 tbsp clarified butter in a wide, thick-bottom pan. Put tenderised meat into it and fry it in batches for 3-4 minutes per side, until golden. Take meat out of the pan and put it onto a plate, covered, while you prepare meat.
  4.  Put shallots onto the fat remaining in the pan and fry it for 2-3 minutes, stirring, until it becomes translucent. Once onions are soft, add chopped mushrooms. Fry the contents of the pan on medium heat, stirring, for 3-4 minutes, until mushrooms get a deep hue and decrease in volume.
  5. Add 4 pressed garlic cloves and fry for 30 seconds, until it releases aroma. Add 1 sprig thyme, chopped parsley and 120 ml dry white wine. Stir contents of the pan through and cook for a few minutes for liquid to reduce.
  6. Add 180 ml single cream and stir sauce through. Return pork loin to the pan together with all juices. Cover the pan, turn heat down to low and cook for 5-10 minutes.
  7. Serve with fresh parsley, a salad and potatoes or bulgur wheat.
  8. Enjoy!

Approximate nutritional value

100 g

  • 199 kcal
  • Carbs: 4 g 
  • Fat: 12 g
  • Protein: 17 g
  • Fibre: 1 g

1 serving (recipe makes 5 servings)

  • 398 kcal
  • Carbs: 8 g 
  • Fat: 24 g
  • Protein: 33 g
  • Fibre: 1 g

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