Pork Tenderloin in a Creamy Pepper Sauce

Recipe tags

• Family Favourite
• Dinner

Ingredients

• 250 ml Double Cream
• 1 pinch Salt
• 250 g Mushrooms
• 2 tsp Coarsely Ground Black Pepper
• 225 g Basmati Rice
• 2 tbsp Fresh Parsley
• 1 tbsp Olive Oil
• 3 sprigs Fresh Thyme
• 600 g Pork Tenderloin

Method

1. Cut the pork tenderloin into medallions, around 2cm thick, and season with some salt and a little of the black pepper.
2. Heat the olive oil in a large frying pan over a medium-high heat. Add the pork and cook for around 3 minutes on each side until nicely golden.
3. Remove to a plate and set aside. Slice the chestnut mushrooms and add them to the same pan. Cook for 4–5 minutes, stirring occasionally, until softened and golden.
4. Pour in the double cream, add the remaining black pepper and pick the leaves from the thyme sprigs into the sauce. Stir well and bring to a gentle simmer.
5. Bring a pan of water to the boil, add the basmati rice and cook for 8 minutes. Once cooked, drain if needed and keep warm while you finish the pork.
6. Return the pork and any juices from the plate to the pan. Reduce the heat and gently simmer for another 5–7 minutes, turning the pork once, until it is cooked through and the creamy pepper sauce has thickened slightly.
7. Divide the rice between three bowls or plates and top with the pork medallions, mushrooms and plenty of creamy pepper sauce. Roughly chop the parsley and scatter it over the top before serving.

Notes

• Tender pork medallions with golden mushrooms in a creamy pepper sauce, served over fluffy basmati rice. It’s rich, comforting and easy enough for a weeknight, but still feels a bit special.

Tips

• Cut the pork into fairly even medallions so they cook at the same rate.
• Don’t overcrowd the pan. If needed, brown the pork in two batches.
• Keep the sauce at a gentle simmer once the cream goes in. Boiling it hard can make it reduce too quickly.
• If the sauce gets too thick, loosen it with a small splash of hot water.

Swaps and substitutes

• Pork tenderloin: Chicken breast or chicken thigh pieces would work well with the same creamy mushroom sauce.
• Double cream: Single cream can be used for a lighter sauce, although it will be thinner.
• Basmati rice has a lovely nutty flavour that goes well with this sauce, although long-grain rice is an easy swap; it just takes a few minutes longer.
• Fresh thyme: Use a smaller amount of dried thyme if that’s what you have.

Equipment and cleaning

• A large frying pan gives the pork and mushrooms enough room to brown properly. A non-stick pan also makes the creamy sauce easier to clean up afterwards.
• Once the pork is cooked, let the frying pan cool slightly before soaking it in warm soapy water. Creamy sauces can dry onto the pan quite quickly, so it’s worth giving it a rinse before sitting down to eat if you have a minute.

No-waste tips

• Extra mushrooms: Add them to omelettes, pasta, pizza or another sauce. Take a look at other recipes with mushrooms.