Creamy Pork Fillet with Mushroom and White Wine Sauce is a sophisticated yet simple dish that combines tender pork with a rich, velvety mushroom sauce. The earthy flavor of mushrooms, enhanced by garlic, onions, and thyme, mingles with the creaminess of heavy cream and the acidity of white wine, creating a balanced sauce that coats each slice of pork beautifully. This recipe is perfect for family gatherings, dinner parties, or an elegant dinner at home. Serve it with mashed potatoes, rice, or pasta to soak up every drop of this delicious sauce.

Full Recipe:

Ingredients

• Pork Fillet: 1 whole fillet, trimmed and sliced into medallions
• Fresh Button Mushrooms (or a mix of wild mushrooms): 300 g (about 10.5 oz), sliced
• Garlic: 2 cloves, finely chopped
• Onion: 1, finely diced
• Heavy Cream: 200 ml (about 0.85 cups)
• White Wine: 200 ml (about 0.85 cups)
• Olive Oil: 2 tbsp
• Butter: 2 tbsp
• Dried Thyme: 1 tsp
• Salt and Pepper: to taste
• Fresh Parsley: for garnish, chopped

Step-by-Step Instructions

1. Prepare the Pork Fillet:

1. Slice the Pork:
   Slice the pork fillet into medallions, about 1-inch thick. Season with salt and pepper on both sides.
2. Sear the Pork:
   In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Sear the pork medallions for 2-3 minutes on each side until golden brown. Remove the pork from the skillet and set it aside on a plate. The pork will continue to cook in the sauce later.

2. Prepare the Mushroom Sauce:

1. Sauté the Mushrooms and Aromatics:
   In the same skillet, add the remaining olive oil and butter. Add the sliced mushrooms and cook for 5 minutes until they release their moisture and begin to brown.
2. Add Garlic and Onion:
   Add the finely chopped garlic and diced onion to the mushrooms. Sauté for another 3-4 minutes until the onion is soft and translucent, and the garlic is fragrant.
3. Add Thyme and Season:
   Sprinkle the dried thyme over the mushroom mixture. Season with salt and black pepper to taste, stirring well to combine.

3. Deglaze and Make the Sauce:

1. Deglaze with White Wine:
   Pour the white wine into the skillet, stirring to scrape up any browned bits from the bottom of the pan. Let the wine simmer for about 5 minutes, allowing it to reduce by half and intensify the flavors.
2. Add Heavy Cream:
   Lower the heat to medium and pour in the heavy cream, stirring until the sauce is smooth and creamy. Let it simmer for an additional 3-4 minutes until it thickens slightly.
3. Return the Pork to the Skillet:
   Place the seared pork medallions back into the skillet, spooning some of the sauce over the top. Allow the pork to simmer in the sauce for about 5 minutes until it is cooked through and the flavors have melded.

4. Serve and Garnish:

1. Garnish with Fresh Parsley:
   Sprinkle chopped fresh parsley over the pork and mushroom sauce for a fresh burst of flavor and color.
2. Plate and Enjoy:
   Serve the pork fillet medallions with mushroom sauce hot, paired with mashed potatoes, pasta, or crusty bread to soak up the sauce.

Nutrition Facts (Approximate per serving, assuming 4 servings):

• Calories: 420 kcal
• Protein: 28g
• Carbohydrates: 6g
• Fat: 30g
• Fiber: 1g
• Sugars: 2g

FAQ Section

Q1: Can I substitute the white wine?
Yes, you can replace white wine with chicken or vegetable broth. For a similar acidity, add a small splash of lemon juice or white wine vinegar.

Q2: Can I use other types of mushrooms?
Absolutely! Cremini, portobello, or a mix of wild mushrooms add extra depth of flavor.

Q3: What if I don’t have heavy cream?
Half-and-half or whole milk can work, though the sauce will be thinner. You can also add a bit of cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) to thicken it.

Tips for Making the Best Creamy Pork Fillet with Mushroom and White Wine Sauce

1. Don’t Overcook the Pork:
   Pork fillet can become tough if overcooked. Sear the medallions briefly, as they’ll finish cooking in the sauce.
2. Deglaze with Wine for Extra Flavor:
   The white wine lifts the browned bits from the pan, which adds incredible depth to the sauce. If you prefer not to use wine, use a splash of broth and lemon juice instead.
3. Let the Sauce Thicken Naturally:
   Allow the cream and wine to reduce slowly for a naturally thick and creamy sauce without needing thickeners.
4. Use Fresh Herbs:
   Fresh parsley brightens the dish and complements the richness of the cream sauce, making for a balanced flavor profile.

Storage Tips

• Refrigeration:
  Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
• Freezing:
  Freezing is possible but may change the texture of the cream sauce. If you plan to freeze, omit the cream initially and add it after thawing and reheating.

Conclusion

Creamy Pork Fillet with Mushroom and White Wine Sauce is a dish that brings restaurant-quality flavors to your home kitchen. With the tender pork medallions, savory mushroom sauce, and creamy finish, each bite is packed with comforting and elegant flavors. This recipe is both simple and impressive, making it an excellent choice for gatherings or special dinners. Serve with your favorite sides and let the rich flavors of this creamy pork and mushroom dish delight everyone at the table. Enjoy every comforting, flavorful bite of this delicious recipe!