Pork Loin with Mushroom Sauce

Pork Loin with Mushroom Sauce


10 people made this

Pork loin is fried then transferred to the oven where it completes it cooking in a white wine based creamy mushroom sauce.


Serves: 4 

  • pork medallions or fillet, approximately 120g per person
  • 1 pinch salt and freshly ground black pepper, to taste
  • 1 tablespoon flour
  • 2 tablespoons flour
  • 1 onion, finely diced
  • 1 clove of garlic, finely diced
  • 50g ham, finely cubed
  • 250g fresh mushrooms, sliced
  • 200g gouda or similar cheese, grated
  • 40g butter
  • 1/2 cup (125 ml) white wine
  • 1/2 cup (125 ml) cream
  • 1 pinch nutmeg, to taste

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Rub the pork fillets with salt and pepper; dip in flour and tap off the excess. Turn on the oven to low (80 degrees).
  2. Heat butter in a frying pan and sauté pork fillet on each side for about 4 minutes. Keep warm in the oven on a baking tray.
  3. Fry the onion, garlic and the ham in the same frying pan pan. Add the mushrooms, cook for 2-3 minutes then add white wine and bring everything to the boil.
  4. Mix 1 tablespoon of flour in a cup with the cream then add to the frying pan to thicken. Simmer for 2 minutes stirring. Season with nutmeg.
  5. Pour the sauce over the meat and sprinkle the grated cheese over everything.
  6. Increase the oven heat to 175 degrees C and bake the fillets for about 25 minutes.

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