Ever since I was a child, one of the dishes I’ve enjoyed is pork tenderloin with creamy mushroom gravy. There were different versions, as far as I remember, because almost every house cooks this dish on special occasions, my mom included. Without being biased, I loved my mom’s because she was able to combine the flavors well, with no clashing tastes whatsoever, just how I like it. The sad thing is I never got to ask her how she cooked her pork and mushroom dish.
Reminiscing about her dish, I made my own. It’s a completely different version from hers, but my aim was to combine the flavors smoothly, just how she made hers. Here, I added Parmesan and Emmentaler cheese on top of the creamy mushroom sauce. In Italian cooking, Parmesan — or Parmigiano-Reggiano — is sprinkled onto the majority of dishes because of its pleasant and nonintrusive taste. Paired with Emmentaler — a much milder-tasting cheese — together they created a nice, cheesy crust on the pork and mushroom dish. What can I say? It’s very much worth your time. You might just love this one.
Baked pork tenderloin with Parmesan mushroom sauce recipe
When I think of pork tenderloin with creamy mushroom sauce, I imagine a dish with rich ingredients that allow me to enjoy every single bite. The Parmesan and Emmentaler lend the final punch of flavor to this delicious dish.
Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour
- Extra-virgin olive oil
- 4 tablespoons butter
- 1 garlic clove, finely chopped
- 1 small onion, finely chopped
- 17 ounces mushrooms, sliced
- 2 tablespoons Worcestershire sauce
- Salt and pepper
- 1/2 cup white wine
- 1/2 cup crème fraîche
- Fresh parsley, finely chopped
- 1 pound pork tenderloin, thinly sliced
- 1/4 cup grated Parmigiano-Reggiano or Parmesan cheese
- 4 slices or 3 ounces sliced Emmentaler cheese (or any kind of mild cheese), coarsely chopped
- Fresh spinach salad
- Sweet paprika powder (optional)
- In a large, ovenproof saucepan over medium heat, combine about 4 tablespoons of olive oil and the butter. When the butter has melted, sauté the garlic and onion. Toss for about 3 minutes.
- Add the mushrooms, and cook for 7 minutes. Pour in the wine, and then let the alcohol evaporate for 3 minutes. Add the Worcestershire sauce, and toss for 1 minute. Add the crème fraîche, and let the sauce reduce by half, about 4 minutes. Season with salt and pepper. Turn off the heat.
- Transfer the mushrooms to a bowl, and set them aside. Wipe the saucepan with a paper towel to remove the creamy sauce.
- Preheat the oven to 400 degrees F.
- Rub the pork slices with salt and pepper.
- Into the same ovenproof saucepan over medium heat, pour some (not too much) olive oil. When it is hot, cook both sides of the pork slices, about 8 minutes, then turn off the heat.
- Spread out the pork slices in the saucepan, and then pour the mushroom sauce on top of them. Sprinkle the parsley, Parmesan and Emmentaler cheese on top.
- On the middle rack, bake for 8 minutes.
- Serve on a bed of spinach salad, and sprinkle with paprika, if using.
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