Pork tenderloin creamy mushroom sauce is a sure winner at our house. Tender pork tenderloin steaks, delicious and creamy tomato sauce with bacon and mushrooms, it just tastes so good! If you want to see how you can easily make a delicious dinner that will please the family, read on and get our recipe.
Easy dinner in the oven
This recipe is a classic that everyone loves.
Tenderloin steaks in a creamy sauce are a really good option for an easy dinner on a busy weekday. It takes about 40 minutes to make, and the taste is top-notch.
There’s just something nice about this dish, maybe childhood memories or something else? But the fact is that I really appreciate tenderloin this way.
There’s not much preparation, and it takes care of itself in the oven, so you just need to cook some rice and you’re good to go with the meal.
Our kids also really like this dish. It tastes like what it is, and you can easily serve pasta or boiled potatoes as a side instead of rice.
Ingredient notes
Bacon – You can choose bacon cubes or cut the bacon into cubes yourself, it’s entirely up to you.
Pork tenderloin – Choose a good one, and trim any large tendons before cutting it into steaks.
Mushrooms – Mushrooms taste fantastic and add good substance to the dish. You can use brown or white mushrooms.
Chopped tomatoes – Just canned chopped tomatoes.
Cream – We recommend using whipping cream to get the best taste and a delicious sauce that thickens easily.
Salt, pepper, and sugar – It’s important to season the sauce well. You need to use salt, pepper, and sugar, as the sugar helps balance the acidity of the tomatoes.
Parsley – A sprinkle of green on top just adds the finishing touch. We use fresh curly parsley here.
How to make tenderloin in a dish?
The recipe is straightforward! Our recipe is very basic, although many people add sausages and red pepper, but that’s not in our version! If you feel you can’t do without it, then just add it.
Fry the bacon cubes in a pan until golden. Then cut the tenderloin into steaks, pound them out, and coat them in flour. Brown the steaks in the remaining bacon fat.
Once the steaks are browned, set them aside.
In the same pan, sauté onions and garlic until the onions become translucent. Add paprika, mushrooms, the fried bacon, chopped tomatoes, cream, and salt, pepper, and sugar.
Bring the sauce to a boil and adjust the seasoning with extra salt, pepper, and sugar if necessary. Place the steaks in an ovenproof dish and pour the sauce over them. Place the dish in a preheated oven and cook for 25-30 minutes.
While the tenderloin steaks are in the oven, cook rice according to the instructions on the package. After about half an hour, the dish is ready, sprinkle with fresh parsley, and the dish is now ready to serve with the cooked rice.
Find the full recipe further down the page here.
Frequently asked questions
Can I freeze the leftovers? Yes, you can. The leftovers can be reheated in the oven or microwave.
Other pork recipes you might like
- Pork lo mein
- Grilled pork collar
- Danish rolled pork roast
- Danish breaded pork patties (krebinetter)
- Frikadeller – Danish meatballs
Tips and tricks for the recipe
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Make a large portion and freeze it
- It’s a wonderful dish to have in the freezer for another day when you might not have the energy to cook. So if you have the opportunity to make a large portion, go ahead and do it.
Serving suggestions
- Serve, for example, with cooked rice and green beans.
- You can also go with mashed potatoes or boiled potatoes if you prefer.
- Or choose a green salad and a delicious ciabatta bread.
Do you love this dish?
Try our recipe for Danish turkey stew
Recipe for tenderloin in cream sauce with bacon
Here is our take on the best recipe for tenderloin in a creamy mushroom sauce. It’s full of flavor, and if you don’t finish it, the leftovers can easily be frozen.
I hope you feel like trying our recipe for this easy everyday dish.
Pork tenderloin in creamy mushroom sauce
Ingredients
- 250 g bacon diced
- 600 g pork tenderloin
- 1 dl all purpose flour
- 2 onions
- 1 clove garlic
- 1 tbsp paprika
- 350 g mushrooms
- 1 can chopped canned tomatoes
- 4 dl heavy cream
- 1.5 tsp sugar
- 1 tsp salt
- Pepper
- 1 tbsp fresh parsley for garnish
Instructions
- Preheat the oven to 190°C (fan-assisted).
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Take out a large frying pan and fry the diced bacon over medium heat until golden. Remove the bacon and keep the fat in the pan for the next step.250 g bacon
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Trim the pork tenderloin and cut it into medallions, then lightly flatten them. Coat the medallions in flour seasoned with salt and pepper. Fry the medallions in the reserved bacon fat over medium heat until golden. Remove them from the pan and set aside.600 g pork tenderloin, 1 dl all purpose flour
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Cut the onions in half, then slice them thinly, and finely chop the garlic.2 onions, 1 clove garlic
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In the same pan, sauté the onions and garlic over medium heat until the onions turn translucent. Add the paprika and let it fry for about a minute.1 tbsp paprika
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Clean the mushrooms and cut them into halves or quarters depending on their size.350 g mushrooms
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Add the mushrooms, bacon, chopped tomatoes, cream, salt, pepper, and sugar to the pan. Bring it to a boil and adjust the seasoning with extra salt, pepper, or sugar if needed.1 can chopped canned tomatoes, 4 dl heavy cream, 1.5 tsp sugar, 1 tsp salt, Pepper
- Place the pork medallions in an ovenproof dish and pour the sauce over them.
- Put the dish in the center of the preheated oven. Let it bake for 30 minutes at 190°C (fan-assisted) until done.
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Once ready, take the dish out of the oven and sprinkle with chopped parsley.1 tbsp fresh parsley
- Serve with rice, crusty bread, or a light salad.
Nutrition
How do you like the recipe?
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