Pork Aux Champignons French Pork with Mushrooms
Indulge in the comforting elegance of Pork Aux Champignons, a classic French recipe that pairs tender pork medallions with a velvety mushroom cream sauce. Perfect for fans of French cuisine, this dish combines rich and earthy flavors from sautéed cremini mushrooms, fragrant shallots, and robust dry white wine, all elevated with a touch of fresh thyme and heavy cream. Quick and versatile, it comes together in just 40 minutes, making it an ideal option for weeknight dinners or special occasions. Served with crusty French bread, creamy mashed potatoes, or fluffy rice, this irresistible pork tenderloin recipe is a must-try for lovers of hearty yet refined meals.
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Recipe Information
Ingredients
- 1 piece (about 1 lb) pork tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium, finely chopped shallots
- 2 cloves, minced garlic
- 8 ounces, sliced (e.g., cremini or button mushrooms) mushrooms
- 1 cup dry white wine
- 1 cup heavy cream
- 1 teaspoon, chopped fresh thyme
- 1 tablespoon, chopped (for garnish) fresh parsley
Instructions
Slice the pork tenderloin into 1-inch thick medallions. Season both sides of each medallion with salt and black pepper.
Lightly dredge each pork medallion in the flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted, add the pork medallions and cook until golden brown on both sides, about 2-3 minutes per side. Remove the medallions from the skillet and set them aside.
In the same skillet, lower the heat to medium and add the remaining butter. Once melted, add the chopped shallots and garlic. Sauté for 2-3 minutes, or until fragrant and softened.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze the pan. Simmer for 2-3 minutes until the wine reduces slightly.
Stir in the heavy cream and fresh thyme. Return the pork medallions to the skillet along with any juices that have collected on the plate.
Simmer the pork medallions in the sauce for 5-7 minutes, turning occasionally, until the pork is cooked through and the sauce thickens.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish the dish with freshly chopped parsley and serve immediately, paired with crusty French bread, mashed potatoes, or rice.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 14.1 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 121 mg | 9% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3654 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
