What really marks autumn as a season are mushrooms and pork tenderloin. At least to me it does. This combination is the reigning king of autumn flavors. It even looks kinda autumny (is that a word?). Now the trick is to properly cook the tenderloin, yet still keep it slightly pink in the center so it’ll melt on your tongue. A lot of people tend to overcook their pork and that’s bad. Really bad. Nothing worse than dry, overcooked pork.
I’m also not adding cream to my sauce. Trust me when I say it really doesn’t need it. Nor do my thighs. Very few dishes need lots of cream anyway. I still believe heavy cream is one of the most overrated products, unless you’re a low carber, of course, but even then it doesn’t really add flavor.
Come on in, let me show you how I do it. It’s easy!
pork tenderloin (roughly 1 pound)
5 oz mixed mushrooms
1 medium red onion
3 heaping tbsp all-purpose flour
1 tbsp coarse mustard
1 cup broth (vegetable, chicken or beef)
1/2 a cup milk
3 oz butter
When not overcooked, pork tenderloin is absolutely irresistible and definitely among my favorite meat items. I bought 2 of them. Mine were about 9oz each. Season them with a generous amount of salt and pepper and rub 1 tbsp coarse mustard all over them. Only 1 tbsp for both pieces of meat, mind you. Let the flavors seep into the meat for a while.
This was roughly 5oz mixed mushrooms. Chestnut, shiitake and oyster mushrooms (at least I think they’re called oyster mushrooms in English?).
Storyboard heaven! 7 shots of me chopping mushrooms. Is this overkill or what? Oh come on, you know you love me anyway!
My new gadget; a food scoop. Works like a charm and was only 1 euro.
Chop the onion anyway you like. I prefer a chunky sauce but you can mince everything as well.
Grate or mince a medium sized garlic clove.
Heat half the butter and sautee the onions for about 3 minutes.
Then add the garlic and mushrooms and cook, over low heat, for another 3 minutes.
Add 3 slightly heaping tbsp all-purpose flour. Cook for a minute to neutralize the rawness of the flour.
Pour in 1/2 a cup of milk (white wine also works) and stir until it’s a lump-free concoction. Bit by bit, you pour in the broth until you have a consistency you like. I usually add the full cup. Simmer the sauce over really low heat for about 15 minutes.
Note: You create different flavors when using beef, vegetable or chicken broth. Test it to see what you like best. I like beef broth as well.
Heat the remaining butter and over medium-high heat, brown your meat on all sides. I cooked mine for 7 minutes, but bigger pieces of meat obviously need a little more time.
Here’s how I handle things.
After 5 minutes I lower the heat and pour in some water. Just a few tbsp, not too much, but enough to get some steam going. Pop the lid on and let the meat kinda braise for another 5 minutes while flipping it over once or twice.
Those 5 minutes are all the time you need to chop some flat-leaf parsley.
After 5 minutes my meat was done. Finito. I transferred it to my red cutting board—I have one for raw and one for cooked meat—and covered it with foil. Let the meat rest for 5 minutes.
Season the sauce with salt, pepper, a few drops worcestershire sauce, and stir in the parsley.
Oh boy! Oh boy!
This is what pork tenderloin should look like. Properly cooked because raw pork is not always safe to eat, but still beautifully pink in the center.
Slice the pork, drizzle some sauce over the slices and serve the rest on the side! This is crazy good and fool-proof! It’s tasty, looks classy and what’s also important; you have it on the table in less than 25 minutes. I can’t tell you how glad I am there are no religious bans on pork for me because I’d sure hate to miss out on this!
Serve with Rustic Roasted Vegetables on the side to get the full autumn effect! But a side of mashed potatoes and creamy brussels sprouts is also divine.