This recipe is, while a little more complicated, very rewarding and delicious. Yesterday I got hands on a nice piece of pork tenderloin and decided to try this:


2 pork fillets (tenderloins)
250g mushrooms
½ onion, finely chopped
½ cup dry white wine
½ cup chicken stock
¼ cup heavy cream
1 heaping tsp. dried thyme
1 tbsp. flour
Olive oil
Salt and pepper
Preheat your oven to 180°C.Trim the pork loins and cut into 3 or 4 equal pieces. Gently flatten them and round them a little. Season them liberally with salt, pepper and the thyme. Finally, lightly coat them with flour.

Slice the mushrooms and fry them with a little oil over medium high heat. Season with some salt and pepper and cook until lightly browned, stirring often. Then set aside.

In the used pan on medium heat, add some more olive oil and add the pork fillets, standing them upright. Cook until nicely browned, then flip over and let the other side brown as well. Place them in an oven dish and bake for 15 – 20 minutes at 180°C. DO. NOT. OVERCOOK.

Again using the same pan on medium high heat, add a little more oil and cook the onions until translucent. Raise the heat to high and deglaze the pan with the wine. Reduce until almost dry, then add the mushrooms, chicken stock and cream. Season with salt and pepper to taste and let thicken for a couple of minutes.

Take the pork from oven and pour any juices into the sauce. Cover the pork pieces with the sauce and serve.