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Pork tenderloin in cream sauce

Pikantne Main Dishes Dishes for Special Occasions 90 min Medium 13 wyświetleń ~24.61 PLN - (0)
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Description

Delicate pork tenderloins in a creamy sauce are an elegant, aromatic dish perfect for New Year's Eve 2025 and other occasions that require a touch of sophistication. The tenderloin cut into medallions remains soft and juicy, while the sauce made from cream, broth, and mustard combines a creamy texture with the slight tanginess of mustard and the distinct flavor of sautéed onions (optionally with mushrooms and a splash of white wine). The dish pairs wonderfully with mashed potatoes, roasted vegetables, Silesian dumplings, or a baguette — it looks impressive on the plate and quickly disappears from the table. The golden crust of the tenderloins and the shiny, thick sauce with delicate herbal notes of parsley are visually appealing.

Składniki (14)

Servings:
4
  • Pork tenderloin 600 g
  • Rapeseed oil 15 g
  • Butter 30 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Wheat flour 20 g
  • Chicken broth 200 ml
  • 30% cream 200 ml
  • Dijon mustard 15 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Fresh parsley 0.3 pęczków
  • Mushrooms (optional) 200 g
  • Dry white wine (optional) 50 ml
💰 Szacowany koszt dania: ~24.61 PLN (6.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Take the tenderloin out of the fridge about 20-30 minutes before cooking to bring it to room temperature — this will ensure even frying. Clean the meat of membranes and excess fat: place the tenderloin on a cutting board, grab the silvery membrane (if present) and carefully slide a sharp knife underneath at an angle, so as not to remove too much meat. Then cut the tenderloin into 4 equal medallions about 3–3.5 cm thick (each ~150 g). Pat each medallion dry with a paper towel, then season evenly on both sides with salt (use about 1/2 teaspoon of salt per piece, totaling 6 g) and sprinkle with pepper (2 g).

Ingredients: Pork tenderloin, Salt, Black pepper
Use a sharp knife and a stable cutting board. Drying the meat with a paper towel helps achieve a nice, golden crust when frying. If you're unsure about the thickness of the medallions, aim for 3–3.5 cm, cutting evenly.
2

Heat a large skillet (preferably 26–28 cm) over medium-high heat. Pour in 15 g of canola oil and wait 1–2 minutes until it is well heated (the surface should shimmer slightly). Place the medallions in the skillet, leaving space between them — cook without moving them for 3–4 minutes, until a golden-brown crust forms. Flip and cook the other side for another 3–4 minutes. In the last minute of cooking, add 15 g of butter to the skillet and use a spoon to baste the meat with the melted butter, which will increase juiciness and add flavor. After searing, remove the medallions to a plate and loosely cover with aluminum foil to rest — resting for 8–10 minutes will allow the juices to redistribute evenly.

Ingredients: Rapeseed oil, Butter, Pork tenderloin
Use a heavy-bottomed pan, preferably cast iron or one with a thick base; a very thin pan will be less suitable. Do not translate the heat — too high a temperature will cause burning. If you have a kitchen thermometer, aim for an internal meat temperature of about 63°C before setting it aside to rest (it will rise a few degrees after resting).

Cream sauce

3

In the same pan where you cooked the meat, reduce the heat to medium and add the remaining 15 g of butter (if the pan is dry). Add the finely chopped onion (150 g) and sauté for 4–5 minutes, stirring, until the onion becomes translucent and soft — it should be semi-transparent and slightly golden at the edges. Add the finely chopped garlic (10 g) and sauté for a maximum of 30–40 seconds, until you can smell the aroma — be careful not to burn it (burnt garlic has a bitter taste).

Ingredients: Butter, Onion, Garlic
Use a wooden spoon or silicone spatula to scrape off the burnt bits from the bottom of the pan while stirring; do not scrape too aggressively, you want to keep those flavors in the sauce.
4

If you are using mushrooms (200 g, optional), add them now sliced and sauté for 5–7 minutes until the water evaporates and they are lightly browned. Then sprinkle 20 g of flour over everything and mix thoroughly for 1 minute — the flour should turn into a light golden, dry layer (this will remove the raw taste of the flour).

Ingredients: Mushrooms (optional), Wheat flour
If you are not using mushrooms, add the flour directly to the onion and garlic. Stir vigorously to ensure the flour is evenly distributed and no lumps form.
5

Deglaze the pan: pour in 50 ml of white wine (optional) and stir for 1–2 minutes, scraping the burnt bits from the bottom of the pan. Allow the wine to reduce by half. If you are not using wine, add 50 ml of broth instead. Then pour in 200 ml of chicken broth and bring to a gentle boil over medium heat — cook for 3–4 minutes until some of the liquid evaporates and the sauce starts to thicken slightly.

Ingredients: Dry white wine (optional), Chicken broth
Deglazing is an important step: what you scrape from the bottom of the pan carries a lot of flavor to the sauce. Use a spatula to gather those flavors.
6

Reduce the heat to low and pour in 200 ml of 30% cream and add 15 g of Dijon mustard. Gently stir and cook on low heat for 4–6 minutes, until the sauce thickens enough to coat the back of a spoon — watch the consistency: the sauce should be creamy and silky, not too runny. Season to taste with salt (if needed) and freshly ground pepper.

Ingredients: 30% cream, Dijon mustard, Wheat flour
Cooking cream over too high heat can cause it to curdle — keep the heat low and stir slowly. If the sauce is too thick, add a bit of broth; if it's too thin, cook it for a shorter time or add a bit of dissolved flour (first dissolve the flour in a tablespoon of cold broth).

Finishing and serving

7

Place the rested medallions back in the pan with the sauce and cook on low heat for 2–3 minutes — this will gently finish cooking the meat and allow it to absorb the flavor of the sauce. Check the internal temperature of the meat — it should be around 65°C when removed. After taking it off the heat, let it rest for another 2 minutes. Then transfer the medallions to plates, drizzle with sauce, and garnish with chopped parsley (10 g) (optional).

Ingredients: Pork tenderloin, Fresh parsley, 30% cream
Use a kitchen thermometer if you have one; insert it into the thickest part of the medallion. Do not cook the meat too long in the sauce — the tenderloin is lean and overcooking will dry it out.
8

Serve immediately: place a portion of mashed potatoes or dumplings (not included in the ingredients) on the plate and set 1 medallion of tenderloin next to it, generously drizzle with sauce and sprinkle with fresh parsley. For New Year's Eve, you can add a delicate decoration of microgreens and serve with a glass of chilled white wine.

Ingredients: Pork tenderloin, 30% cream, Fresh parsley
The best serving is immediately after preparation — the sauce retains its perfect consistency, and the meat is the juiciest.

Fun Fact

💡

Pork tenderloin is one of the most tender and sought-after cuts of meat — it comes from the inner part of the animal's back. In European cuisine, it is often regarded as a "holiday" meat due to its tenderness and short preparation time.

Best for

Sylwester 2025 Nowy Rok Romantyczna kolacja Rodzinne przyjęcie

Tips

🍽️ Serving

Serve with fluffy mashed potatoes or gnocchi and roasted vegetables (carrots, beets, Brussels sprouts). For contrast, you can add lemon juice to the lamb's lettuce salad. If serving in a buffet style, slice the medallions into thin pieces and arrange them in a fan shape on the plate, drizzling with creamy sauce.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat over low heat with a little water or broth to prevent the sauce from separating — a quick reheat in a pan is better than using a microwave. It is not recommended to freeze the meat in the sauce; it's better to freeze the tenderloin separately.

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