Recipe for: Grilled pork tenderloin with mushroom sauce, spelt and asparagus - photo 1
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Recipe for: Grilled pork tenderloin with mushroom sauce, spelt and asparagus

Pikantne Regional Cuisine of Poland Main Dishes 55 min Medium 4 wyświetleń ~56.50 PLN * - (0)
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Description

Delicate pork tenderloin with a characteristic, slightly browned grilled crust served with a velvety mushroom sauce, toasted spelt, and seasonal green asparagus. The dish combines the classic Polish simplicity of grilled meat with the richness of forest mushrooms and buckwheat as a hearty side. The sauce is creamy, with a hint of mustard and thyme, which adds depth and lightness; the spelt provides a nutty texture, and the asparagus adds freshness. Great for a family dinner, a gathering with friends, or a Sunday meal — aesthetic and filling, easy to serve on a large board or individual plates.

Ingredients Used

Ingredients (17)

Servings:
4
  • Polędwiczka wieprzowa 800 g
  • Rapeseed oil 30 g
  • Mushrooms 400 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Butter 50 g
  • 18% cream 200 ml
  • Wheat flour 10 g
  • Chicken broth 100 ml
  • Mustard 15 g
  • Buckwheat groats 200 g
  • Green asparagus 400 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • ✨ Opcjonalne
  • Parsley 30 g
  • Balsamic vinegar 20 ml
💰 Szacowany koszt dania: ~56.50 PLN (14.12 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade and meat preparation

1

Take the tenderloin out of the fridge 20–30 minutes before grilling to reach room temperature. Pat the meat dry with a paper towel. Rub evenly with rapeseed oil (about 30 g), sprinkle with salt (about 5 g) and freshly ground pepper. For a delicate aroma, you can lightly score the membrane on the outer side with thin cuts every 1–2 cm to allow the spices to penetrate better.

Ingredients: Polędwiczka wieprzowa, Rapeseed oil, Salt, Black pepper
Use a large cutting board and a sharp knife for gentle cuts. If you don't have a pepper grinder, use pre-ground pepper, but make sure it's freshly opened. Don't marinate for long — the tenderloin is delicate and just a light seasoning is enough.

Grains and preparation of side dishes

2

Prepare the buckwheat: place the buckwheat in a sieve and rinse under cold water. Drain. Heat a dry skillet and toast the buckwheat for 2–3 minutes, stirring, until it starts to smell slightly nutty. Transfer to a pot, pour in 400 ml of boiling, lightly salted water (ratio 1:2) and bring to a boil. Reduce the heat, cover, and cook for 12–15 minutes until the water is absorbed. After removing from heat, let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Buckwheat groats, Salt
Use a pot with a well-fitting lid of 1–1.5 l. If you don't have a measuring cup, the ratio of water to groats is about 2:1. Do not lift the lid while cooking for the first 10 minutes.
3

Prepare the asparagus: snap off the woody ends (they will break naturally). Drizzle with 10 g of rapeseed oil and lightly salt. Preheat a grill pan or outdoor grill to medium-high temperature.

Ingredients: green asparagus, Rapeseed oil, Salt
Use a grill pan with a ridged surface or an outdoor grill. If you have them, use tongs to turn the asparagus.

Grilling

4

Preheat the grill to medium-high temperature (about 200–230°C in a direct heat area). Place the tenderloin on the heated grill and sear for 2–3 minutes on each side until the surface is browned. Then move the meat to a slightly cooler area (indirect heat) and grill for another 8–12 minutes, turning every 3–4 minutes, until the internal temperature reaches 62°C (medium rare). If you don't have a thermometer, check by pressing the meat — it should be firm, not soft.

Ingredients: Polędwiczka wieprzowa
Use a meat thermometer for precision. If you are using a grill pan on the stove, start by preheating it well and proceed similarly. After grilling, let the meat rest on a cutting board and cover it with foil for 8–10 minutes to allow the juices to redistribute.

Mushroom sauce

5

In a large skillet, heat 20 g of butter over medium heat. Add the sliced onion and sauté for 4–5 minutes until it becomes translucent and slightly golden. Add the sliced mushrooms and cook for 6–8 minutes, stirring frequently, until they release their moisture and are nicely browned. Add the minced garlic and sauté for 30 seconds, being careful not to burn it. Sprinkle with flour (10 g) and stir for 1 minute to cook the flour. Pour in the broth (100 ml) and whisk vigorously to dissolve any lumps, then add the cream (200 ml). Cook for 4–6 minutes over low heat until the sauce thickens slightly. Finally, add the mustard (15 g), thyme (2 g), and season with salt and pepper to taste. If the sauce is too thick, add a little water.

Ingredients: Butter, Onion, Garlic, Wheat flour, 18% cream, Mustard, Thyme, Salt, Black pepper
Use a wide skillet with a thick bottom (preferably 24–28 cm). Stir with a wooden spoon. If the sauce has lumps, strain it through a sieve or blend it briefly with an immersion blender.

Asparagus

6

While the meat is resting, place the prepared asparagus on a hot grill pan (or on the grill) and cook for 3–4 minutes on each side until they are lightly browned and tender. Finally, add 20 g of butter and quickly toss the asparagus to give them a shine. Optionally, drizzle with a light amount of balsamic vinegar (20 g) for contrast.

Ingredients: green asparagus, Butter, Balsamic vinegar
Look at the thickness of the asparagus — thin ones need less time (2–3 minutes per side), thicker ones longer. Use tongs to turn them.

Assembly and serving

7

Slice the tenderloin into pieces about 1.5–2 cm thick. On a plate, arrange a portion of pearl barley (about 50 g of cooked barley per person), place 3–4 grilled asparagus next to it, and add a few slices of tenderloin. Drizzle the meat with mushroom sauce. Sprinkle with finely chopped parsley (optional). Serve immediately, with extra sauce in a gravy boat.

Ingredients: Polędwiczka wieprzowa, Buckwheat groats, green asparagus, 18% cream, Parsley, Balsamic vinegar
Use a sharp knife to slice the tenderloin into clean pieces. Set the plates aside for a moment to let the sauce settle slightly. Additionally, you can add balsamic vinegar to drizzle over the asparagus.

Fun Fact

💡

Pork tenderloin, as the most delicate cut of pork, has traditionally been served on special occasions and holidays. The combination of meat and mushrooms is a classic of Polish cuisine, as mushrooms add depth and a 'forest' flavor to simple grilled meat.

Best for

rodzinny obiad niedzielny posiłek małe przyjęcie przy grillu

Tips

🍽️ Serving

Serve the meat after resting, so it will be juicy. You can prepare the sauce in advance and heat it just before serving. Serve with a light white wine or wheat beer. For visual effect, arrange the slices of meat slightly overlapping and drizzle with sauce just before serving.

🥡 Storage

Store leftovers in the fridge for up to 2 days in an airtight container. Sauce and meat can be stored separately. Reheat in a pot over low heat with a little water or broth to prevent the sauce from curdling. The groats can be reheated with a bit of butter or water in the microwave or on a skillet.

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