Pork fillet with mushrooms and carrot
1. Prepare the ingredients
Peel and finely chop the onion and garlic.
Clean and slice the mushrooms.
Peel the carrots and cut them into thin rounds.
2. Sear the pork
In a large skillet or Dutch oven, heat the butter and olive oil over medium heat.
Add the pork tenderloin and brown it on all sides (about 5–7 minutes).
Remove the meat and set aside.
3. Cook the vegetables
In the same pan, add the onion and garlic.
Sauté until translucent.
Add the mushrooms and carrots, cooking for about 5 minutes until slightly tender.
Sprinkle the flour over the vegetables and stir well to coat.
4. Simmer the sauce
Pour in the white wine to deglaze the pan, scraping up any browned bits.
Add the broth and herbs, season with salt and pepper.
Return the pork tenderloin to the pan.
Cover and let it simmer on low heat for 35–40 minutes, turning occasionally.
5. Finish and serve
Once cooked, remove the pork and slice it into medallions.
If the sauce is too thin, let it reduce uncovered for a few minutes.
(Optional) Stir in the mustard for extra flavor.
Pour the sauce with mushrooms and carrots over the pork slices.
🍽️ Serving suggestions:
Serve with:
Mashed potatoes
Steamed rice, or
Fresh pasta (like tagliatelle) to soak up the rich sauce.
