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  • Writer's pictureRosangela Atte

Pork Tenderloin With Mushrooms And White Wine

Updated: Feb 11

Say goodbye to dry, tasteless pork tenderloin!

If you don't like pork tenderloin, it's because you haven't found the right recipe. Well, here it is!


-1 TO 1.5 lbs pork tenderloin

-1 lbs cremini or button mushrooms

-2 cups chicken or beef stock

-1/2 cup white wine

- 2 tbsp A.P. flour

-3 tbsp EVOO

-2 tbsp butter

-1 sprig of rosemary

-3-4 sprigs of thyme

-2 tbsp fresh Italian parsley

-Salt and pepper to taste


1. Remove silver skin and fat from tenderloin

2. Slice tenderloin in 1/2 inch medallions

3. Season with salt and pepper on both sides

4. Heat a nonstick pan, add EVOO, and arrange medallions in the pan leaving at least 1 inch between each piece

5. Sear for two minutes per side. You will need to do it in batches

6. Set meat aside, add butter to the pan and once melted add the sliced mushrooms

7. Do not stir them for the first couple of minutes

8. Add the rosemary and thyme and cook until caramelized

9. Season with salt and remove herbs

10. Add flour, cook for 1 minute, and add stock

11. Cook until thickened and add wine

12. Cook for a couple of minutes then add pork and cook for another two minutes

13. Arrange medallions on a platter and top them with sauce

Buon Appetito!

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