For a quick-to-prep, yet scrumptious supper you can’t go wrong with this organic pork tenderloin recipe. The porcini mushrooms and marsala elevate this pork dish from the everyday. A real treat for the tastebuds!
- 20g dried porcini mushrooms
- 2 tbsp olive oil
- 1 450g pack of Helen Browning’s organic pork tenderloin
- 1 organic onion, chopped
- 2 organic cloves of garlic, crushed
- 200g organic chestnut mushrooms, sliced
- 125ml Marsala wine
- 1 tbsp fresh sage, chopped
- 250g organic double cream or
- crème fraiche
- Freshly ground black pepper
- Fresh, finely chopped sage for serving
Preheat oven to 180°C/gas mark 4. Cover the dried porcini mushrooms with boiling water and leave for 15 minutes, then strain the mushrooms through a fine sieve and reserve the liquid. Meanwhile, heat the oil in a large pan and sear the pork fillets on all sides until lightly browned. Remove from pan, slice into medallions and place in a casserole dish. Use the same pan to sauté the onion and garlic until the onion starts to soften then add the chestnut and porcini mushrooms and cook for 2-3 minutes stirring all the time. Add the cream, sage and Marsala and bring to a simmer. Season with a pinch of sea salt then pour the sauce over the medallions. Cover the casserole with a lid and place in the oven for approx 35 minutes (until the pork is completely cooked through with no pink juices). Check halfway and if becoming dry add reserved mushroom water as required. Season with black pepper and sprinkle over some finely chopped fresh sage. Serve with creamy mash and your favourite summer vegetables.
