Pork tenderloin with blue cheese sauce and mushrooms
Total time50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Pork tenderloin 700 g
- Mushrooms small 300 g
- Spring Onion 150 g
- Garlic 6 g
- Blue cheese 100 g
- Cream 200 ml
- Chicken stock low-salt 150 ml
- White wine 100 ml
- Extra virgin olive oil 15 g mushrooms and 10 g meat 25 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt only if needed 1 g
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Method
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Chop the garlic and spring onion. Soften with 15 g oil in a frying pan for 7 minutes. Add the cleaned mushrooms, whole if small or halved if large, and sauté for 3 minutes. Add the white wine and cook uncovered for 10 minutes until tender.
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Heat the stock and cream in a saucepan. Add the crumbled blue cheese and stir over low heat for 10–12 minutes, without boiling hard, until the sauce coats a spoon.
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Cut the pork tenderloin into 2.5 cm medallions, add pepper and brush with the remaining 10 g oil. Brown in a frying pan for 3–4 minutes per side until the centre reaches 63°C. Rest for at least 3 minutes.
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Taste the sauce before adding salt. Serve the meat with the sauce and mushrooms and finish with chopped parsley.
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