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Le Chaudron recipe
Filet mignon de porc aux champignons
Pork tenderloin with mushrooms
⏱ 40 minServes 4Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)pork tenderloin
400 g (14 oz)button mushrooms
1onion
2 clovesgarlic
100 ml (½ cup)light cream
1 tbspolive oil
1 tspthyme
1 pinchsalt
- 600 g (21 oz) pork tenderloin
- 400 g (14 oz) button mushrooms
- 1 onion
- 2 cloves garlic
- 100 ml (½ cup) light cream
- 1 tbsp olive oil
- 1 tsp thyme
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Trim the sinew from the tenderloin and cut into thick medallions about 3 cm (1¼ in).
- Heat the olive oil in the Dutch oven and sear the medallions 2 min per side until browned.
- Set the meat aside and sauté the sliced onion and garlic in the same pot until translucent.
- Add the sliced mushrooms and thyme and cook 5 min, stirring, until they release their liquid.
- Return the meat to the pot, pour in the light cream and simmer gently, covered, for 15 min.
- Adjust the salt and pepper and serve hot with green beans or celery root purée.
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