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Czech Pork Tenderloin with Plums in Mushroom Sauce with Bread Dumplings - photo 1
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Czech Pork Tenderloin with Plums in Mushroom Sauce with Bread Dumplings

Pikantne Czech Cuisine Main dishes Dishes for Special Occasions 130 min Medium 5 wyświetleń ~49.52 PLN - (0)
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Description

This is the quintessence of Czech cuisine in a modern, festive edition. Juicy pork tenderloin, stuffed with sweet, dried plums and crunchy walnuts, is slowly roasted to perfection. Its flavor perfectly complements the deep, earthy aroma of a creamy sauce made from dried forest mushrooms. This dish would not be complete without an absolute classic – fluffy bread dumplings (houskový knedlík), which are steamed yeast dough with the addition of stale rolls. The dumpling, with its delicate texture, perfectly absorbs the velvety sauce, creating a harmonious whole. The dish is incredibly filling and warming, perfect for cool autumn or winter days. Visually, it looks very appetizing: dark, glossy meat from the sauce with visible, colorful stuffing, alongside light, porous slices of dumpling, all sprinkled with fresh herbs. This is a dish that will surely impress guests during a festive lunch or family gathering.

Składniki (21)

Servings:
4
  • Pork tenderloin 800 g
  • Dried plums 12.5 szt.
  • Walnuts 50 g
  • Dried forest mushrooms 30 g
  • Fine wheat flour 400 g
  • Stale wheat rolls 3.3 szt.
  • Milk 3.2% 250 ml
  • Fresh yeast 20 g
  • Egg 1 szt.
  • 30% cream 200 ml
  • Onion 2 szt.
  • Garlic 3 ząbki
  • Butter 30 g
  • Rapeseed oil 30 g
  • Beef broth 400 ml
  • Ground cumin 3 g
  • sugar 5 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 3 szczypty
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek
  • Dark beer 100 ml
💰 Szacowany koszt dania: ~49.52 PLN (12.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparation

1

Start by soaking the mushrooms. Place the dried mushrooms in a small bowl and cover them with about 300 ml of boiling water. Cover the bowl with a plate and set aside for at least 30 minutes to allow the mushrooms to soften and release their aroma. The water they soak in will be the essence of flavor for your sauce, so do not discard it!

Ingredients: Dried forest mushrooms
Make sure the mushrooms are completely submerged. If some are floating on the surface, press them down with a small teaspoon. This step can be done even an hour in advance; the longer the mushrooms soak, the more flavorful the broth will be.

Bread Dumplings

2

Prepare the dough for the dumplings. In a small saucepan, heat the milk until it is lukewarm (about 37°C – like body temperature). In a large bowl, crumble the fresh yeast, add a teaspoon of sugar, and pour in half of the warm milk. Gently mix with a fork until the yeast dissolves, creating a smooth emulsion. Cover with a cloth and set aside in a warm place for 10-15 minutes. After this time, a thick, frothy layer should appear on the surface – this is a sign that the yeast is active and ready to work.

Ingredients: Milk 3.2%, Fresh yeast, sugar
The most common mistake is 'killing' the yeast with milk that is too hot. Check the temperature by touching the outside of the pot with the back of your hand – it should feel pleasantly warm, not hot. If the foam does not appear, the yeast is inactive and you need to start over.
3

Cut the stale rolls into cubes about 1-1.5 cm on each side. In a bowl with the active yeast starter, add the sifted flour, the remaining milk, the egg, and the salt. Start mixing the ingredients, preferably with a wooden spoon or by hand. Once the ingredients are initially combined, add the diced rolls.

Ingredients: Fine wheat flour, Stale wheat rolls, Egg, Salt
Use a large bowl to have the freedom to knead the dough. Sifting the flour will aerate it, making the dumplings fluffier. The rolls should be really stale, so they won't fall apart during mixing.
4

Knead the dough vigorously for about 8-10 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl. At first, the dough will be quite sticky, but as you knead, the gluten will start to develop and the dough will reach the right consistency. Shape the dough into a ball, place it back in the bowl, cover it with a clean kitchen towel, and set it in a warm, draft-free place for about 60 minutes to double in size.

You can use a stand mixer with a dough hook – this will shorten the kneading time to 5-7 minutes. The ideal place for the dough to rise is a slightly warmed (to 30-40°C) and turned-off oven.
9

While the meat is roasting, return to the dumplings. Transfer the risen dough to a lightly floured surface. Knead briefly to remove air bubbles. Divide the dough into two equal parts and shape each into a long roll (dumpling) about 20-25 cm long and 5-6 cm in diameter. Place the shaped dumplings on a board, cover with a cloth, and let them rest for another 15-20 minutes to puff up.

Try to shape smooth rolls without cracks. You can slightly moisten your hands with water to make it easier to smooth the surface of the dough. Do not skip the second rising; it is key to a light and fluffy texture.
10

Cook the dumplings. In a large, wide pot, bring salted water to a boil. Gently place the dumplings into the boiling water. Reduce the heat so that the water is just lightly bubbling and cook covered for 20-25 minutes, turning them halfway through cooking to the other side. Alternatively, you can steam them, which is a safer method – place them in a steamer or on a special steaming insert and steam for 20 minutes.

The best way to check if the dumpling is ready is the toothpick test. Insert a wooden skewer into the center – if it comes out dry, the dumpling is cooked. Remove the cooked dumplings from the water immediately and poke them in several places with a fork to let the steam escape so they don't collapse.

Stuffed Tenderloin

5

While the dumpling dough is rising, prepare the tenderloin. Pat the meat dry with paper towels. Using a sharp, long knife, make a deep incision along the tenderloin, but do not cut all the way through. The goal is to create a 'pocket' for the filling. Open the meat, creating a piece of even thickness. Sprinkle the meat with salt and pepper on both sides.

Ingredients: Pork tenderloin, Salt, Pieprz czarny świeżo mielony
Use a narrow and sharp knife, which will make precise cutting easier. Be careful not to pierce the meat all the way through. Thoroughly drying the meat is crucial for achieving a crispy skin during frying.
6

Prepare the filling. Coarsely chop the walnuts and dried plums. In a bowl, mix them together. Spread the prepared filling evenly on the inner surface of the meat fillet. Then roll the tenderloin back into a tight roll. Tie the roll in several places with kitchen twine to maintain its shape during baking.

Ingredients: Dried plums, Walnuts
Don't overload the filling, as it will spill out while rolling. For tying the meat, cotton butcher's twine is the best choice. Tie the roll every 3-4 cm to ensure the filling is evenly enclosed inside.
7

In a large, heavy skillet (preferably cast iron) or in a pan that can be used on the stove, heat the oil. Sear the prepared roll on all sides until golden brown, which will take about 8-10 minutes in total. Transfer the seared meat to a plate. In the same skillet, sauté one diced onion until translucent, and towards the end of cooking, add the minced garlic and cumin. Sauté for another minute until fragrant.

Ingredients: Rapeseed oil, Onion, Garlic, Ground cumin
Searing the meat seals the pores, ensuring that the juices stay inside, making the roast juicier. Don't skip this step! Be careful not to burn the garlic, as it will become bitter.
8

Transfer the sautéed onion with garlic to a baking dish, and place the seared tenderloin on top. Pour 200 ml of hot broth into the bottom of the dish. Optionally, you can add dark beer for a deeper flavor. Place in an oven preheated to 180°C (fan mode) and bake for 60-70 minutes. Every 15-20 minutes, baste the meat with the sauce from the bottom of the dish.

Ingredients: Beef broth, Dark beer
Use a meat thermometer – the ideal internal temperature for pork is 70-72°C. This way, you can be sure that the meat is cooked but not dried out. Basting the meat with sauce creates a delicious, caramelized crust.

Creamy Mushroom Sauce

11

When the meat is cooked, remove it from the dish and place it on a cutting board. Loosely cover it with aluminum foil and let it rest for 10-15 minutes to allow the juices to redistribute. Strain the roasting liquid through a sieve into a saucepan – this will be the base for the sauce. Drain the soaked mushrooms, reserving the water. Finely chop the mushrooms.

Resting the meat is absolutely key! If you cut it right after taking it out of the oven, all the precious juices will run out onto the board, and the meat will be dry. Patience will be rewarded with juiciness.
12

In a pan, melt the butter, add the second onion diced finely and sauté until translucent. Add the chopped mushrooms and sauté together for 5 minutes. Pour the mushroom soaking water (being careful of the sediment at the bottom) and the sautéed mushrooms with onion into the saucepan with the gravy. Bring everything to a boil. In a small bowl, mix the cream with a tablespoon of flour, then temper it by adding a few tablespoons of hot sauce and stirring vigorously. Pour the mixture into the saucepan, stirring continuously. Cook on low heat for 5-7 minutes until the sauce thickens. Season with salt and pepper to taste.

Ingredients: Butter, Onion, Dried forest mushrooms, 30% cream, Fine wheat flour, Salt, Pieprz czarny świeżo mielony
Tempering the cream prevents it from curdling when added to hot liquid. Do this slowly, gradually raising the temperature of the cream. If the sauce is too thin, cook it a little longer to reduce it. If it's too thick, add a bit of broth or water.

Final Presentation

13

Cut the hot dumplings into slices about 1.5 cm thick. Traditionally, this is done using a thread, which prevents the dough from sticking, but a sharp knife will also work. Remove the string from the rested tenderloin and cut it into thick slices (about 2 cm). On the plates, arrange a few slices of dumpling, place the slices of meat next to them, and generously drizzle everything with hot mushroom sauce. Optionally, sprinkle with freshly chopped parsley.

Ingredients: Parsley
To cut the dumpling with thread, place a taut thread (about 30 cm) under the rolling pin, then cross the ends and tighten, cutting through the dough. This gives a perfectly smooth surface. Serve the dish immediately while all the elements are hot.

Fun Fact

💡

Dumplings are such an integral part of Czech culinary identity that there is a saying 'Život bez knedlíků je jako nebe bez hvězd' (Life without dumplings is like the sky without stars). Houskový knedlík, made with stale bread, is the most popular variant, perfect for thick sauces.

Best for

Niedzielny obiad z rodziną Uroczysta kolacja dla gości Świąteczny stół Jesienne spotkanie przy kominku

Tips

🍽️ Serving

The dish is complete on its own, but for a full Czech experience, serve it with a portion of sweet and sour braised red cabbage (červené zelí). The perfect drink would be a glass of well-chilled dark Czech beer (e.g., Kozel Černý), which will perfectly balance the richness of the dish's flavors.

🥡 Storage

Store all components separately in the refrigerator, in airtight containers, for up to 3 days. Reheat the meat and sauce over low heat in a pan or saucepan. The dumplings regain their freshness best when steamed for 5-7 minutes. Reheating in the microwave may make them rubbery.

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