The Butchers Block, York

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Pork Tenderloin In A Wine And Cream Sauce Recipe From The Butchers Block

Recipe Ingredients

1 pork tenderloin - ask for this to be sliced onto medallions
1 onion finely chopped
150g sliced button mushrooms
2 tablespoons plain flour
200ml double cream
1 small glass white wine
Freshly milled black pepper
Olive oil
Knob of butter
Rice to serve


In large bowl, toss pork medallions in the flour till coated. In a non stick heavy base pan with a lid add butter and splash of olive oil, pan fry medallions on a low heat with lid on for approx 15 minutes, do not allow to burn, add a little water if necessary. Pork will gently steam whilst cooking. Once you are happy medallions are cooked right through, add onions and soften in pan, then add mushrooms and soften. Add white wine and allow to bubble and reduce for a couple of minutes. Add cream to pan and heat through till bubbling. Season well with salt and pepper. Serve with freshly boiled rice. Note this recipe also works well with a tablespoon of wholegrain mustard added just before cream.