Pork Tenderloin with Mushrooms, Cream and Cider – Food & Home Magazine
Want to experience a taste symphony? Sear, simmer, and savour this exquisite Pork Tenderloin with Mushrooms, Cream, and Cider.
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Ingredients
- 450 g free-range pork fillet
- ½ tbsp sunflower or rapeseed oil
- 25 g butter
- 1 medium onion, sliced
- 250 g chestnut mushrooms, thickly sliced
- 10 g porcini mushroom, soaked in 150ml warm water
- 250 ml dry cider
- 200 ml double cream
- small handful tarragon leaves, finely chopped
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