Pork Tenderloin with Wild Mushrooms

Pork Tenderloin with Wild Mushrooms

Pork Tenderloin with Wild Mushrooms

Prep Time
10 Minutes
Cook Time
40 Minutes
Delicious and tender pork loins served with mushrooms and a creamy mustard and pepper sauce. Great with roasted potatoes flavoured with Garlic and Herb Special Blend.
  • 900 gram (2 pound) potatoes, peeled and diced

  • 4 tablespoons olive oil

  • 2 x 275 gram (10 ounce) pork tenderloins

  • 2 tablespoons Steakhouse Pepper

  • 300 millilitre (½ pint) boiling water

  • 350 gram (12 ounce) mixed wild mushrooms such as oyster, shitake and chanterelle, quartered

  • 300 millilitre (½ pint) double cream

  • 2 teaspoon wholegrain mustard

  • 2 teaspoon

  • Schwartz Sea Salt and Black Pepper to season


  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Scatter the potatoes over a roasting tray. Drizzle with 2 tbs of the oil and cook for 35 minutes at the top of the oven.
  • 2 Meanwhile, trim the pork tenderloins of any fat and halve each one. Brush with the remaining oil and rub the Perfect Shake Steakhouse Pepper Herb & Spice Blend over the meat.
  • 3 Heat a flameproof casserole and brown the meat on all sides. Add the water to the meat, cover and cook in the oven for 20 minutes.
  • 4 Remove the casserole from the oven. Lift the meat onto a plate and keep warm.
  • 5 Bring the meat juices to the boil, add the mushrooms and cook for 5 minutes. Add the cream and mustard, season to taste and simmer for 2 minutes.
  • 6 Remove the potatoes from the oven and sprinkle over the Perfect Shake Garlic & Herb Mash Herb & Spice Blend. Slice the pork.
  • 7 Serve with steamed French beans.