Pork Tenderloin with Wild Mushrooms

Pork Tenderloin with Wild Mushrooms

Pork Tenderloin with Wild Mushrooms

Prep Time
10 Minutes
Cook Time
40 Minutes
Ingredients
10
Servings
4
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.
Ingredients
  • 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

Key Products
Steakhouse Pepper

Product Information

£ 2.30/unit,58g

Instructions

  • 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.

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