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Pork tenderloin in a white wine and mushroom sauce

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Monday, 24th February 2020, 09:00

Simple enough for a quick mid-week meal, but ‘gourmet’ enough if you are entertaining guests!

500g pork tenderloin trimmed and cut into eight pieces; 250g chestnut mushrooms, washed then halved; 100ml white wine; 100ml hot chicken stock; 150ml double cream; 40g butter; 2 tbsp olive oil; 500g new potatoes; bunch of chives, finely chopped.

1 Put the new potatoes on to cook until tender, around 10 minutes depending on the size.

2 Heat the oil in a large frying pan and cook the pork rounds for two minutes on each side.

3 Transfer to a plate and cover with foil.

4 Add the mushrooms and cook for two minutes, put the pork back in, add the wine and allow to bubble for another couple of minutes.

5 Add the cream and hot stock, cook for a further five minutes then season to taste.

6 Drain the potatoes, stir in the butter, then mix in some of the chopped chives.

7 Put two pork rounds on each of your serving plates, pour over the sauce, sprinkle with a few more chives and serve with the potatoes and your choice of seasonal vegetables.

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