Creamy Pork Tenderloin and Mushroom Jägertopf

My German “Jägertopf” Pork Tenderloin with Mushrooms is exactly what you need when you’re looking for a quick and easy weeknight dinner that doesn’t skimp on flavor and is guaranteed to be a hit with the whole family!

A silky, creamy sauce, melt-in-your-mouth pork tenderloin, and fresh mushrooms—is your mouth watering yet?

Grab your apron, and let’s get cooking!

In this quick and easy recipe with simple step-by-step instructions, I’ll show you just how effortless it is to whip up this delicious, comforting German classic right at home in no time!

Why You’ll Love This Recipe:

• Quick and easy to make.
• Perfect for busy weeknights.
• A true German comfort food classic.
• Rich, creamy, and savory.
• A total crowd-pleaser for the whole family.
• Made with just a handful of simple ingredients.
• Beginner-friendly and completely foolproof.
• Loved by kids and adults alike.
• Great for meal prep!

My Best Recipe Tips

Mushrooms: You can easily use cremini (baby bella) mushrooms or even chanterelles for an extra layer of flavor.

Cream Cheese: Swap the herb-flavored cream cheese for plain cream cheese and simply toss in your favorite fresh herbs!

Spice Level: If you like a little heat, kick it up a notch with a pinch of red pepper flakes or cayenne pepper in the sauce.

Protein Choice: Feel free to substitute the pork tenderloin with center-cut pork loin or boneless, skinless chicken breast.

Searing: Sear the meat over high heat in a hot skillet to lock in all those delicious juices.

Sauce: If your sauce gets a little too thick, just splash in a bit more vegetable broth.

Parsley: Be sure to use fresh parsley here—it really makes the flavors pop!

Can I make this ahead of time and store leftovers?

This Jägertopf is fantastic for meal prep!

You can easily whip up the sauce the day before and keep it chilled in the fridge.

Then, just sear the pork fresh right before you’re ready to serve.

Bonus: it freezes beautifully, too!

Easy Variations & Mix-Ins

Veggies: Sneak in extra veggies like bell peppers, carrots, zucchini, or sweet peas.

Heavy Cream: Stir in a splash of heavy cream for an extra rich, velvety sauce.

Wine: Elevate the sauce with a splash of good dry white or red wine.

Bacon: Toss some diced bacon into the skillet with the meat for incredible savory flavor.

Herbs: Play around with different herbs like fresh thyme, rosemary, or marjoram.

Can I make this Jägertopf without a Thermomix®?

Absolutely! You can easily make this whole dish right in a pot or skillet on the stovetop.

Here’s What You’ll Need for Creamy Pork Tenderloin & Mushroom Hunter’s Stew

• 1.1 lbs pork tenderloin
• 1 onion
• 1 garlic clove
• 1 ½ tbsp olive oil
• 12 oz fresh mushrooms (cremini or button)
• 1 cup vegetable broth
• ½ cup herb cream cheese (like Boursin or garlic & herb spread)
• 1 tsp paprika
• 1 tsp dried oregano
• 1 handful fresh parsley, chopped
• 1 tbsp cornstarch
• Salt and pepper, to taste

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

How to Make Pork Tenderloin with Mushroom Gravy (Jägertopf)

Instructions:

First, peel the onion and garlic. Cut the onion into quarters and halve the garlic cloves.

Add them to the mixing bowl and chop for 5 sec / speed 5.

Scrape down the sides of the bowl with the spatula, add the oil, and sauté for 2 min / 120°C (250°F) / speed 2.

Meanwhile, clean the mushrooms and trim off any dry stem ends.

Add the mushrooms to the mixing bowl and cook for 6 min / 120°C (250°F) / Reverse / speed 1 without the measuring cup.

Next, pour in the vegetable broth, then add the cream cheese and herbs. Let it simmer for another 5 min / 100°C (212°F) / Reverse / speed 1.

To thicken, mix the cornstarch with a splash of cold water until smooth, then stir it in for 2 min / 100°C (212°F) / Reverse / speed 1.

Season to taste with salt and fresh black pepper.

While the sauce is bubbling away, trim any silver skin and excess fat from the pork tenderloin. Slice it into 1-inch thick medallions.

Gently press each medallion down with the palm of your hand and season lightly with salt.

Heat 1 to 2 tablespoons of oil in a hot skillet and sear the pork for about 2.5 minutes per side until beautifully golden brown.

Transfer the tenderloin to a plate, season with black pepper, and let it rest for a minute.

Plate the seared pork medallions and generously spoon that rich, creamy mushroom gravy right over the top.

Garnish with fresh parsley and serve warm! This pairs amazingly well with spaetzle, egg noodles, fluffy rice, or even crispy French fries.

Enjoy!

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.

Happy cooking!

If you loved this recipe for creamy hunter-style pork tenderloin with mushrooms, you’ll definitely want to check out my delicious bacon-wrapped pork medallions in cream sauce, too! 🙂

Enjoy,
Christoph

Have you tried this recipe?
If you liked my recipe or if you have any questions or tips about the recipe, please leave a comment and rate the recipe with 5 stars. Tag your picture on Instagram with @thermokoch.de so that I can see it 🙂

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