PORK TENDERLOIN AU GRATIN WITH MUSHROOM

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And the winter comfort food continues... This time a typical Swedish 60s oven dish, which is a classic in my family. 

Enjoy! 💗Helena


INGREDIENTS:

  • 600 grams pork tenderloin
  • 2-3 tablespoons butter 
  • Salt and pepper
  • 200 grams fresh mushrooms (preferably forest mushrooms), sliced
  • 200 ml white wine
  • A little bit of Port wine
  • 300 ml crème fraîche (or heavy cream)
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 100 grams Emmental or cheddar cheese, grated 


DIRECTIONS: 

  1. Pre-heat oven oven to 225°C (convection setting).
  2. Grease an oven safe dish with either butter or olive oil. 

  3. Clean the pork tenderloin and remove the silver skin.
  4. Cut into approx. 3 cm slices.
  5. Lightly pound the slices and season both sides with salt and pepper. 

  6. Fry the pork slices in a pan on high heat so they get color on both sides. They meat should NOT be cooked through. Place the slices in the oven dish. 

     


  7. Slice the mushrooms and fry them on medium heat in the butter or olive oil left over in the pan. You might need a bit more butter. 

  8. Add the white wine and the Port wine. Scrape up any browned bits with a wooden spoon. 



  9. Add the crème fraîche, mustard and garlic and stir. Season with salt and pepper as needed. 
     

     


  10. Pour the mushroom sauce over the meat. 

  11. Sprinkle the grated cheese on top. 


  12. Place in oven for about 20 minutes or until the cheese has melted and turned golden. 



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