Pork Tenderloin with Mushrooms, Cream and Cider Recipe

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2 - 3


  • 450g (1lb) British free-range pork fillet
  • ½ tbsp sunflower or rapeseed oil
  • 25g (1oz) butter 
  • 1 medium onion, sliced
  • 250g (9oz) chestnut mushrooms, thickly sliced
  • 10g porcini mushroom, soaked in 150ml (¼pt) warm water
  • 250ml (9fl oz) dry cider
  • 200ml (7fl oz) double cream
  • small handful tarragon leaves, finely chopped


  • Slice the pork to the thickness of a pound coin and season. Heat the oil in a large sauté pan over a medium high heat, brown the pork on both sides then remove from the pan and set aside.

  • Turn down the heat slightly, add the butter to the pan, allow to melt then add then add the mushrooms. Cook for 2-3 minutes or until lightly browned, remove from the pan and set aside. Add the onion to the pan and cook for 3 minutes or until softened and golden, add the porcini mushroom with the strained soaking liquor and the cider, bring to the boil then allow to simmer and reduce by half. 

  • Stir in the cream, add the mushrooms and pork, cook until heated through, stir in the tarragon and season to taste.

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