What a crazy week this has been ..!
To most people, my crazy week, will sound normal .. but to me it was a very busy week.
Let's see - I hired and fired a cleaner (still trying to sort out the mess she managed to create in less than a day and a half), went out to get Roy his Father's Day gift, bought all the ingredients needed for Sunday's special Daddy's day (will be making an appetizer, main meal and a lot of dessert), finally got to the hairdresser (haven't been for months!), took a stroll through our local baking supplies store and saw a lot of goodies I
That is why I love this recipe - quick, easy and delicious. My kind of food. Make the Mushroom Sauce on its own and serve with whatever you normally make. It's great over any kind of meat or vegetables. I even made it with oven-chips one day for lunch (Chips and a creamy sauce, yeah, I know, not all that healthy - but sometimes one must give in to a craving or keep suffering)
I did not serve the sauce separately over the Pork, but instead mixed it all up and scooped it over creamy mashed potatoes with veggies on the side.
Pork Fillet with Creamy Mushroom Sauce
800g Pork Fillet (Tenderloin)
Salt & Pepper to taste
Juice of one Lemon
500g White Button Mushrooms, medium cut in half and larger cut into quarters
3 t Garlic, crushed
400 - 500ml Fresh Cream
1 t Paprika
Juice of one Lemon
Salt & Pepper, to taste
1.) Pre-heat oven to 180 deg C (350 deg F)
2.) Sear the meat in a large pan until just browned all over - transfer to an oven dish with a lid (or use foil to cover), pour over the Lemon juice and season with the Salt & Pepper and cook for 20 - 25 minutes until cooked through but still moist.
3.) Use the same frying pan and dry-fry the Mushrooms until they are brown and soft. Add the Garlic and Fresh Cream - let simmer for 10 minutes, stirring occasionally until the sauce has reduced by about a quarter.
4.) Add the Paprika, Lemon juice and Salt/Pepper to taste to the Mushroom sauce. Cook another minute and remove from heat.
5.) Once, the meat is fully cooked, remove from oven, let rest for (covered) 5 minutes and cut into cubes or slices.
To serve: Either mix the Pork and Mushroom Sauce or pour the sauce over the meat - as you prefer - I did it both ways and either is delicious.
I read a blog today where it was said that Pork (even Fillet) is always dry - no matter how you cook it. Do you agree ? I don't .. this Pork is very tender and moist.
Have a great weekend !!