Filet de Porc aux Champignons - Pork and Mushrooms

Vickie Parks


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


★★★★★ 3 votes

10 Min
45 Min


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

How to Make Filet de Porc aux Champignons - Pork and Mushrooms


  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.

Printable Recipe Card

About Filet de Porc aux Champignons - Pork and Mushrooms

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

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