I’m a sucker for a creamy mushroom sauce and this one-pan pork dish is perfect! You can use whatever cut of pork you like (I like it boneless) and adjust your cooking time accordingly. I used a pork tenderloin which I sliced into 1cm thick pieces. You can also have it with whatever sides you like such as roast sweet potato, mashed potato, salad, pasta, etc. It’s so easy to make and it only takes one pan so it’s even easier on the clean-up.
Prep time 15 mins
Cook time 20 mins
400g pork fillets (1cm thick slices)
1 tsp salt
1/2 tsp pepper
1 1/2 tbsp olive oil
3 garlic cloves, minced
200g mushrooms, sliced
2 tsp flour
200ml chicken stock
1/2 tsp wholegrain mustard
150ml thickened cream
1 tsp parsley, chopped
1 tsp thyme, leaves only
Season the pork with salt and pepper.
Heat a skillet and add the olive oil. Sear the pork fillets for approximately 5 minutes on each side or until golden and cooked through. Remove and set aside.
Deglaze the pan by adding in the butter. Toss in the garlic and mushrooms and sautee for a few minute until cooked through.
Mix in the flour until dissolved and a paste starts to form. Make sure you are stirring continuously.
Add the chicken stock, mustard and cream and simmer for a couple of minutes.
Add the pork fillets back and cover in sauce. Let it simmer for a further 10 minutes.
Garnish with parsley and thyme and serve with the sides of your choice. I had it with some roasted sweet potatoes and steamed broccoli while my daughter had it with mashed potato (she doesn’t like sweet potato).
More Pork Recipes
- Burmese pork curry with pickled bamboo shoots
- Spicy mapo tofu
- Celery stir fry with pork
- Bougie fennel sausage rolls
- Sweet chilli pork meatball tacos