This recipe calls for some wine because after you make this incredible dish you are sure going to want a reward! Most people are under the assumption that the tenderloin is difficult to cook or it’s always dry. Here I show you how to develop the flavour and also end up with a juicy cut of meat. Using one pot to make the pork and the sauce is just ingenious. Then, have another glass! The leftover flavours from the pork mixed with the cream is a sure winner. A creamy mushroom sauce is a lovely addition to the pork. Now get your ingredients, prepare this meal and simply enjoy. Don’t forget to pat yourself on the back because you’ve just created a restaurant worthy dish! Enjoy!
1 Pork Tenderloin
6 Garlic cloves (minced)
3 sprigs Thyme (finely chopped)
3 sprigs Rosemary (finely chopped)
1 tbsp Paprika
1 tsp Fresh Black pepper
1 tsp Salt
2 tbsp Olive oil
2 tbsp Cuisine Succulent Burger Seasoning
3 tbsp Cuisine Brown sugar
2 tbsp Cuisine Soya bean oil
Creamy mushroom sauce
1 C Cuisine Full cream milk
4 Mushrooms (sliced thinly)
½ Onion (small diced)
3 Cloves Garlic (minced)
¼ tsp Salt
¼ tsp Black pepper
1 tbsp Parsley (finely chopped)
Preheat oven to 375 degrees.
Trim tenderloin of excess lining, pat dry and rub with olive oil.
In a bowl mix together all the herbs, spices and brown sugar.
Run onto the pork making sure the entire surface has been coated.
Heat skillet or oven-safe pot on a high flame. Add soyabean oil. Note: a high heat is needed for a good sear but ensure the oil is not burning. Monitor the flame.
Place the pork and sear all sides until brown.
Bake in the oven for 12-15 minutes. Note: I have always found that 12 minutes to be perfect for the pork but if you wish to reassure yourself, a temperature of 140-145 degrees on your thermometer will work as well.
Allow to rest for 5 minutes.
Using the same pan from the pork place on medium flame and add the onion, garlic and mushrooms. Note: If there is an extra excess of residue from the pork remove a little. After all, we want the flavour but not burnt pieces.
Next, include the milk and stir removing the brown bits from the pan. Season with salt and black pepper. Allow the sauce to come to a simmer and then add parsley and take off the fire.
Accompany the pork with vegetables or rice and drape the sauce over the pork.