TNT Pork with Mushroom Herb Sauce

[taxlady]

I found the recipe on a package of mushrooms. I don't remember the proportions. I have been making it for years.

Pork chops, with or without the bone can be substituted for the pork tenderloin.

This made enough for 4 people

• 700 grams pork tenderloin
• 225 grams (1/2 lb) white mushrooms (or any kind you like)
• 1/4 cup fresh "fine herbes" or 4 tsps (1 tblsp + 1 tsp) dry
• flour
• milk
• butter
• salt and pepper to taste

• Cut tenderloin into 3/4 inch medallions
• Melt some butter on a frying pan.
• Fry the medallions or chops until they are nicely browned and as done as you like them. You may need to fry in batches.
• Remove pork and keep warm
• Add more butter to the frying pan.
• When the butter froths, add the mushrooms.
• Cook until brown. Add more butter if necessary.
• Add enough flour to absorb the fat.
• Continue cooking for a few minutes.
• Sprinkle the herbs over the mushrooms
• Add some milk and stir, scraping all the good brown stuff off the bottom of the pan.
• Simmer for a minute or two. The sauce should thicken.
• Add more milk if the sauce is too thick.
• Put the meat back on the pan.
• Turn off the heat and stir to cover the meat with the sauce.

If you use a pretty frying pan, serve it from the pan.



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[GrillingFool]

Yeah, that's good stuff! I make something a lot like it, but I add a good splash of
white wine to the mushrooms when they hit the pan, then another to taste when I
make my gravy. Sometimes I cheat and use a can of mushroom soup and/or brown
gravy mix instead of milk. Sour cream works too!

[PrincessFiona60]

Looks delicious! and I just ate!

[taxlady]

Originally Posted by PrincessFiona60

Looks delicious! and I just ate!

Thank you, it was. I really should make twice as much sauce, it's probably the best part ;)

[Bolas De Fraile]

A classic comfort food dish, very old school, I love it.
Tax mate I looked at your other pics you appear to be as tidy as me, I get a similar decorating effect when cooking polenta

[luv2cook35]

Our pork tenderloin gravy was delicious, but the pork itself was a little dry and tough - think I'll do the crock pot next time with the same ingredients, although I wonder if low and slow would work on such a lean cut? Maybe brining and oven-roasting is best.

[taxlady]

Originally Posted by luv2cook35

Our pork tenderloin gravy was delicious, but the pork itself was a little dry and tough - think I'll do the crock pot next time with the same ingredients, although I wonder if low and slow would work on such a lean cut? Maybe brining and oven-roasting is best.

I have never tried brining, but for the pork in this dish, I do hot and quick, not low and slow. It comes out succulent if it isn't over cooked.

[Timothy]

Originally Posted by taxlady

TNT Pork with Mushroom Herb Sauce

That looks really tastey, taxlady! I like your serving pan! Where did you find it?

[taxlady]

Originally Posted by Timothy

That looks really tastey, taxlady! I like your serving pan! Where did you find it?

Thanks Timothy. The pan is enamelled cast iron from a Danish company called Copco. Unfortunately, they quit making pans. Fortunately, I got the ones my mum had in addition to mine, so I have a bunch of the stuff.

[Timothy]

Originally Posted by taxlady

Thanks Timothy. The pan is enamelled cast iron from a Danish company called Copco. Unfortunately, they quit making pans. Fortunately, I got the ones my mum had in addition to mine, so I have a bunch of the stuff.

thanks! I found one I like on the Lodge site:

https://secure.lodgemfg.com/storefro...idProduct=4099