Filet de Porc aux Champignons - Pork and Mushrooms

Vickie Parks

By
@Northwestgal

This is a delightful French-Canadian specialty, and it's quite easy to prepare. The creamy mushroom sauce is wonderful over the pork tenderloin.


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Comments:

Serves:

4-6

Prep:

10 Min

Cook:

45 Min

Method:

Saute

Ingredients

1 lb
pork tenderloin
1-2 clove
garlic, minced
1 tsp
paprika
2 Tbsp
butter
1/2 tsp
marjoram or savory
1/2 c
cream
1 c
sliced mushrooms
3 Tbsp
white wine
1 tsp
salt (or to taste)
1/2 tsp
black pepper (or to taste)
28 Tbsp
flour

Directions Step-By-Step

1
Rub the pork with the garlic, then sprinkle the paprika over the pork.
2
Melt the butter in a skillet over medium heat, and brown the pork. Add mushrooms to the skillet, and use a spatula to stir the mushrooms until they're coated with butter. Add the wine, salt, pepper and marjoram (or savory) to the skillet. Cover the skillet and gently simmer over medium-low heat for 40 minutes. After 40 minutes of cooking, remove pork to a platter; cover with foil to keep warm until ready to slice.
3
In a small bowl, stir the flour into the cream. Add the creamy mixture to the skillet, and cook until heated throughout, stirring constantly. Serve with the tenderloin.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Canadian