Pork Tenderloin with Mixed Wild Mushrooms is a modern British recipe for a classic dish of pork fillet (tenderloin) slices fried with wild mushrooms and finished in a Marsala wine base. The full recipe is presented here and I hope you enjoy this classic British version of: Pork Tenderloin with Mixed Wild Mushrooms.
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Mixed wild mushrooms are probably the best choice for this recipe, though it can be prepared just as well with button Agaricus (including farmed) mushrooms, shaggy inkcaps or horn of plenty mushrooms.
Ingredients:
100ml olive oil
2 garlic cloves, peeled and chopped
300g mixed wild mushrooms
salt and freshly-ground black pepper, to taste
3 tbsp flat-leaf parsley, chopped
600g pork tenderloin
plain flour, for dusting
50g unsalted butter
150ml Marsala wine
Method:
Pre-heat your oven to 180C.
Heat 4 tbsp of the oil in a pan. When hot add the garlic and mushrooms and fry over medium heat for 5 minutes. Season with salt and freshly-ground black pepper and continue cooking until the mushrooms are tender. At this point stir through the parsley.
In the meantime slice the pork into thin medallions then gently beat each slice with a meat mallet or rolling pin to make it even thinner. Season each piece of pork with salt and black pepper then coat lightly with flour.
Combine the butter and remaining oil in a large frying pan over medium-high heat. When hot slide in the pork slices, arranging them in a single layer and frying briskly for 2 minutes.
Now turn the pork slices over and fry for 1 minute. Pour over the Marsala wine and cook briskly for 2 minutes.
Transfer the pork and all the pan juices to a wide oven-proof dish then spread over the mushrooms. Place in the centre of your pre-heated oven and cook for about 6 minutes to allow the flavours to meld.
