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Schweinelendchen Recipe with German Pork Tenderloin in creamy mushroom sauce

German Pork Tenderloin with Mushroom Sauce

A comforting and easy-to-make dinner featuring tender pork medallions in a creamy mushroom sauce, perfect for weeknight meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds Pork tenderloin, trimmed
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 2 tablespoons Oil or butter A mix is preferred
  • 1 small Onion, finely chopped
  • 8 to 12 ounces Mushrooms, sliced Cremini or button preferred
  • 2 cloves Garlic, minced
  • 1 tablespoon Flour Optional, for thickening
  • 3/4 cup Broth Chicken or beef work well
  • 1/2 to 3/4 cup Cream Heavy cream for richness, half and half for lighter option
  • 1 teaspoon Dijon mustard Optional
  • 1 squeeze Lemon juice or splash of vinegar Optional, helps to brighten
  • to taste Fresh parsley, for serving

Method
 

Preparation
  1. Pat the pork tenderloin dry with paper towels and remove any silvery skin.
  2. Slice the tenderloin into medallions about 1 to 1.5 inches thick.
  3. Season both sides with salt and pepper right before cooking.
Cooking
  1. Heat a large skillet over medium-high heat and add oil and butter.
  2. Sear the pork medallions for about 2 to 3 minutes per side until golden. Remove to a plate.
  3. Turn the heat down to medium, add more butter if the pan looks dry, and cook the onions for a couple of minutes until soft.
  4. Add mushrooms and cook until they release water and start to brown, about 6 to 10 minutes.
  5. Add garlic and cook for 30 seconds until fragrant.
  6. Optional: Sprinkle flour over the mushrooms and stir for about 1 minute.
  7. Pour in broth, scraping up the browned bits from the bottom of the pan.
  8. Stir in cream and Dijon mustard. Let simmer gently for 2 to 4 minutes.
  9. Add the pork back into the pan along with any juices and simmer gently until cooked through.
  10. Taste and adjust seasoning; add lemon juice and parsley on top if desired.

Notes

Do not crowd the pan while searing the pork. Adjust seasoning as sauce can vary in saltiness. If reheating, do so gently and add a splash of broth if needed.