Description
A simple skillet dinner that feels a little fancy but is honestly so easy. Tender pork, buttery mushrooms, and a black pepper cream sauce you’ll want to spoon over everything.
Ingredients
Units
Scale
Pork Tenderloin
- 1 round pork tenderloin, about 1 to 1 1/2 lb
- 1 to 2 tbsp Virgin Olive Oil
- 1 to 2 tsp Barbeque spice or meat seasoning of choice
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Mushrooms
- 2 heaped tsp butter or margarine
- 1/2 pd approximately = 225 g sliced fresh cremini mushrooms
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Creamy Black Pepper Sauce
- 1 tbsp all-purpose flour (heaped)
- 3/4 cup milk, divided
- 1 cup (250 ml) of cream
- 1/2 tsp freshly ground black pepper, or to taste
- Salt to taste
Optional garnish
- 1 to 2 tbsp chopped fresh parsley
To serve
- Cooked white rice
- Steamed green beans
Instructions
- Pat the 1 round pork tenderloin dry with a paper towel. Trim off excess silver skin if needed. Slice into 2.5 cm (1-inch) thick medallions so they cook evenly.
- Season both sides with 1 to 2 tsp Barbeque spice, 1/4 tsp freshly ground black pepper, and 1/2 tsp salt if needed. Let them sit at room temperature for about 10 to 15 minutes while you heat the pan. This helps them cook more evenly.
- Heat 1 to 2 tbsp Virgin Olive Oil in a large skillet over medium to medium-high heat.
- Once hot, add the pork medallions in a single layer.
- Cook for about 3 to 4 minutes per side, depending on thickness, until nicely golden and cooked through.
- Then rest for at least 5 minutes. Transfer to a serving dish and loosely cover to keep warm.
- In the same skillet, reduce the heat to medium. Add 2 heaped tsp butter or margarine.
- Add 225 g sliced fresh cremini mushrooms, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper.
- Cook for about 5 to 7 minutes, stirring occasionally, until tender and lightly browned. Let them sit untouched for a minute or two at a time so they actually brown instead of steaming.
- If you see brown bits stuck to the pan from the pork, add 1 to 2 tbsp of water and scrape the bottom with a wooden spoon.
- In a mug, mix 1 heaped tbsp all-purpose flour with 1/4 cup of the milk until smooth and lump-free. Slowly stir in the remaining milk to make up 3/4 cup total.
- Pour 250 ml cream into the pan with the mushrooms.
- Stir and let it gently simmer for 2 to 3 minutes.
- Add the flour and milk mixture bit by bit, stirring constantly.
- Let it cook for 3 to 5 minutes until thickened. You may not need all the flour mixture.
- Season with 1/2 tsp freshly ground black pepper and salt to taste.
- Return the rested pork medallions and any juices to the skillet.
- Spoon the creamy mushroom sauce over the top and let everything simmer together for 2 to 3 minutes so the flavors mingle.
- Sprinkle with 1 to 2 tbsp chopped parsley if you like (optional).
- Serve over white rice with steamed green beans on the side. And honestly, spoon extra sauce over the rice.
Notes
Own creation, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
