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Pork Tenderloin with Shiitake Cream Sauce


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  • Sauce:
  • 3 pork tenderloins
  • 1 tsp each salt and pepper
  • 1 Tbsp oil
  • 1 Tbsp butter
  • ¼ cup chopped green onions
  • 2 cups sliced mushrooms (I used Portabello mushrooms)
  • ¼ cup dry sherry
  • 1 Tbsp soy sauce
  • ¼ cup beef stock
  • 1 ½ cups whipping cream
  • 1 tsp dried thyme



Step 1

Preheat oven to 425. Sprinkle pork with salt and pepper. In large ovenproof skillet, heat oil over medium-high heat; brown pork all over. Transfer meat to oven; cook for 15 minutes. Transfer to plate; cover with foil and let stand while making sauce.

In same skillet, melt butter; cook shallots until tender, about 2 minutes. Add mushrooms and cook for 5 minutes. Add dry sherry and soy sauce; cook 1 minute, stirring to scrape up brown bits. Stir in stock to mixture; cook until reduced by half. Add whipping cream; boil until reduced to 1 ½ cups, about 10 minutes. Add thyme. Spoon sauce over pork slices.

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