Pork Tonderloins with Mushroom Sauce


by: Jasmina

The sauce for these tenderloins is made by pureeing mushrooms in a blender. This is just one example of how vegetable purees can be used as thickeners and flavorings for sauces. You can also sauté mushrooms and scatter them around and over the noisettes. Wild mushrooms make this an especially elegant dish. Makes 4 main-course servings.


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serves: 4

2 pork tenderloins (12 to 14 ounces each)



10 ounces cremini (or cultivated white) mushrooms (or 5 ounces cremini for the sauce and 5 ounces cremini or wild mushrooms for the garnish)

2 tablespoons homemade meat glaze (or 1 tablespoon commercial meat glaze, softened in 3 tablespoons hot water) (optional)

1/2 cup heavy cream

4 tablespoons clarified butter (or olive oil)

1 teaspoon wine vinegar (or as needed)

Nutrition Facts
Pork Tonderloins with Mushroom Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 187

  • Total Fat: 17.8 g
  •     Saturated Fat: 10.9 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 51.3 mg
  • Sodium: 145.6 mg
  • Total Carbs: 5.1 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 0.9 g
  • Protein: 3.7 g

how is this calculated?

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1.  If the butcher didn't do it, take the silver skin off the tenderloins, as shown opposite. Cut the tenderloins into 1-inch-thick rounds, or the thickness needed to give you 3 noisettes per serving. Season the noisetttes on both sides with salt and pepper and, if you have the time, let sit at room temperature for 1 hour before sauteing.

2.  Wash and dry the mushrooms. Cut the end off the bottom of each mushroom stem if dried out or dirty. Chop half the mushrooms coarsely and cut the other half through the stem into quarters. If you are using wild mushrooms, leave them whole or cut them in ways that preserve their shapes. Put the chopped mushrooms in a saucepan with the meat glaze and its soaking liquid and the heavy cream, bring to a simmer, and simmer gently for about 5 minutes. Remove from the heat, pour into a blender, and process for about 1 minute - hold the blender lid on tight with a towel so the hot mixture doesn't shoot out and burn you - or until smooth. Rinse out the saucepan, strain the puree into the pan, and simmer gently until it thickens to the consistency you like, but don't make it too thick. Set aside.

3.  In a sauté pan or skillet, heat half of the butter over high heat. When it ripples, add the remaining mushrooms and sauté for about 7 minutes, or until well browned. Season with salt and pepper and place in a low oven to keep warm.

4.  In a sauté pan just large enough to hold the noisettes, heat the remaining butter over high heat. When it ripples, add the noisettes a few at a time and brown for about 2 minutes. Turn the heat down to medium and continue browning for about 1 minute longer. Turn the noisettes over, raise the heat to high, and brown for about 2 minutes more, or until the noisettes bounce back to the touch. Transfer them to a plate covered with paper towels and pat them with paper towels to eliminate the cooked fat.

5.  Reheat the sauce gently, season with salt and pepper, and add the vinegar. Taste and adjust with more vinegar, salt, and pepper.

6.  Arrange the noisettes on warmed plates, and spoon the sauce and sautéed mushrooms over the top.

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