Creamy Mushroom and Pepper Sauce with Pan-Seared Pork Tenderloin

Overview

Mushrooms are the most commonly used mushrooms in Western food. They are often paired with cream to make mushroom cream sauce, which is used as a sauce for various fried meats. The mushroom cream sauce with a lot of pepper is best paired with the unflavored pork tenderloin, and paired with brine-boiled potatoes and radish salad, making it a simple yet hearty dinner.

Tags

• hot dishes
• western food
• lunch
• dinner
• candlelight dinner
• cream
• mushroom
• onions
• pork tenderloin
• potatoes
• sugar
• white vinegar
• black pepper
• fresh peppercorns
• salt
• water radish

Ingredients

Steps

1. 1 Take a pork tenderloin, wipe off the blood, cut it into small sections with the thickness shown in the picture, then coat the surface with black pepper and salt, and set aside to marinate.

   

2. 2 At this time, start processing the potatoes. Peel the potatoes, cut them into large pieces, and add salt water. The amount of water should be no more than two-thirds of the potatoes. Do not add too much water.

   

3. 3 Cover, bring to a boil over high heat, then turn down to minimum heat and set aside to simmer.

   

4. 4 Next, prepare the radish salad. Wash the radish, cut into thin slices, season with salt, sugar, black pepper, and white vinegar, then set aside to taste.

   

5. 5 The highlight of this recipe appears, which is the soaked pepper particles, ground or chopped. This fresh peppercorn is the soul. If you can't buy it, I can only suggest that you use a lot of dry freshly ground black peppercorns instead, but don't use pepper, then this dish will really lose its soul.

   

6. 6 Now you can start frying the tenderloin. Put more oil in the pot and turn on high heat. When the oil temperature is about 70% hot, add the tenderloin. Keep the heat high the entire time. Be careful to keep turning over so that the tenderloin is evenly heated.

   

7. 7 Fry until the surface is slightly brown, then take it out of the pan and set aside. Do not fry it completely.

   

8. 8 The remaining oil in the pot is used to fry the chopped onions on high heat throughout.

   

9. 9 When the onions are fried until slightly brown, add the mushrooms (never wash the mushrooms with water when processing mushrooms in Western food. Mushrooms absorb water very much. After washing, there will be no residue, just paste it. Just use a brush or kitchen paper to clean off the impurities and soil on the surface, and cut it into four pieces). Turn on the heat all the way again until all the mushrooms are soft. At this time, take a look at the potatoes you have cooked over low heat. They should be done. Turn off the heat, cover them, and put them on the stove to keep warm.

   

10. 10 After the mushrooms are fried until soft, add butter and cracked peppercorns and bring to a boil over high heat.

    

11. 11 At this time, add the medium-cooked tenderloin you just fried, turn on medium heat, uncover the lid, and continue cooking, but you can't walk away, you have to keep turning your tenderloin over to let them cook evenly.

    

12. 12 When the sauce is cooked until thickened and the tenderloin starts to become a little tough, it is done.

    

13. 13 Potatoes, tenderloin, and salad are all in one, and you're ready to enjoy your authentic Western dinner.