Pork tenderloin with oyster mushrooms and creamy sauce

Ingredients

• 650 g Pork tenderloin (Choose a piece weighing 600‑700 grams, remove nerves and membrane)
• 200 g Oyster mushrooms (Quickly clean, cut into 2‑3 cm pieces, remove tough stems)
• 1 piece Shallot (Peel and finely mince)
• 5 g Fresh thyme (A few sprigs, leaves stripped)
• 100 ml Dry white wine (Deglaze the pan, can be replaced by chicken broth or water)
• 30 g Butter (Added at the end of cooking the mushrooms)
• 15 ml Olive oil (For searing the tenderloin)
• 100 ml Thick crème fraîche (Incorporated into the sauce at the end of cooking)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Ingredient preparation

   Remove the nerves from the tenderloin, pat dry, then season generously with salt and pepper. Peel and mince the shallot, clean the oyster mushrooms and cut into 2‑3 cm pieces.

   Time: PT15M

2. Preheat the oven

   Turn on the oven and preheat to 150 °C.

   Time: PT10M

   Temperature: 150°C

3. Sear the tenderloin

   Heat the pan over high heat, add 1 tbsp olive oil, then place the tenderloin. Brown on all sides, turning a quarter turn each side to achieve a nice crust.

   Time: PT5M

4. Sauté aromatics and mushrooms

   Reduce heat to medium, add the minced shallot, thyme and oyster mushrooms. Sweat for 2‑3 minutes, then add butter and let melt.

   Time: PT5M

5. Deglaze

   Pour the white wine (or broth/water) into the pan, scrape the fond with a wooden spoon, then let reduce by half.

   Time: PT5M

6. Oven cooking

   Place the pan (or transfer its contents to an oven‑proof dish) in the preheated oven and cook 20 minutes at 150 °C.

   Time: PT20M

   Temperature: 150°C

7. Rest the meat

   Remove the pan from the oven, cover the tenderloin with a sheet of aluminum foil and let rest for 5 minutes.

   Time: PT5M

8. Finish the sauce

   Remove the tenderloin, keep the juices in the pan over medium heat, reduce slightly if needed, then stir in the crème fraîche. Bring to a gentle boil, adjust seasoning and remove from heat.

   Time: PT5M

9. Plating

   Slice the tenderloin into medallions, arrange on plates, drizzle with oyster mushroom sauce and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

6 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pork tenderloin: Beef tenderloin
• Instead of Oyster mushrooms: Button mushrooms, Chanterelles, Morels
• Instead of Shallot: Red onion
• Instead of Fresh thyme: Dried thyme (1 g)
• Instead of Dry white wine: Chicken broth, Water
• Instead of Butter: Margarine
• Instead of Olive oil: Sunflower oil
• Instead of Thick crème fraîche: Liquid cream, Soy cream

Equipment Needed

• Saute pan (heavy‑bottomed pot)
• Oven
• Chef's knife
• Cutting board
• Wooden spoon
• Whisk (optional)
• Aluminum foil
• Meat thermometer (optional) (optional)
• Measuring cup
• Resting bowl (optional)

Critical Steps — Do Not Skip

• Sear the tenderloin to obtain a flavorful crust.
• Deglaze properly to capture the aromatic fond.
• Oven cook at precise temperature (150 °C) for 20 minutes.
• Let the meat rest under aluminum foil before slicing.
• Reduce the juices and incorporate the cream for a velvety sauce.

Chef Tips from the Video

• Take the tenderloin out of the refrigerator 20 minutes before cooking so it reaches room temperature.
• Use a good quality dry white wine; it enhances flavor without weighing down the sauce.
• After resting, slice the tenderloin against the grain for greater tenderness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container 3 to 4 days.

Freezer: Wrap portions in plastic film then freeze up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The tenderloin can be seared and deglazed ahead; keep refrigerated and finish oven cooking just before serving.
• The sauce can be prepared ahead and gently reheated over low heat.