Dinner · 40 min · german

Schweinefilet in Champignonrahm

Dinner decisions, handled: Schweinefilet in Champignonrahm pairs pork tenderloin with mixed mushrooms for a 40-minute German dinner.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Pork tenderloin
• 12 oz Mixed mushrooms
• 2 Shallots
• 1 cup Heavy cream
• 0.5 cup White wine
• 1 tbsp Dijon mustard
• 3 tbsp Butter
• 1 tsp Fresh thyme

Steps

1. Slice the tenderloin into 1.5-inch medallions and press them flat to an even thickness. Season with salt and pepper.
2. Sear hard in butter over high heat, 3 minutes per side, until golden with a blush-pink center. Pork tenderloin dries out fast — a thermometer reading 145°F is your friend. Rest on a warm plate.
3. In the same pan, sear the mushrooms, then soften the shallots and thyme. Deglaze with the wine, scraping up the fond.
4. Stir in the cream and mustard, simmer 4 minutes until lightly thickened, and return the pork with its resting juices for 1 minute.
5. Serve over spätzle or mashed potatoes with the sauce spooned generously over. Restaurant-worthy, weeknight-easy.

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