Hunter-Style Pork Tenderloin with Mushrooms (Jägertopf)
This Hunter-Style Pork Tenderloin with Mushrooms is just the thing if you're looking for a quick and easy weeknight dinner that's insanely delicious and guaranteed to be a hit with the whole family!
Servings: 4
Calories: 316kcal
Equipment
- Thermomix
- Schneidebrett
- Messer
- Pfanne
Zutaten
- 500 g Pork tenderloin
- 1 Yellow onion
- 1 Garlic clove
- 20 g Olive oil
- 350 g Button mushrooms
- 250 ml Vegetable broth
- 125 g Herb cream cheese
- 1 tsp Paprika
- 1 tsp Oregano
- 1 Handvoll Fresh parsley chopped
- 1 tbsp Cornstarch
- Salt and black pepper to taste
Zubereitung
- 1 Yellow onion, 1 Garlic clove, 20 g Olive oilFirst, peel the onion and garlic, then quarter the onion and halve the garlic clove. Place them in the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides with the spatula, add the oil, and sauté for 2 min / 120 °C / speed 2.
- 350 g Button mushroomsNext, clean the mushrooms and trim off the dry stem ends. Add them to the mixing bowl and cook for 6 min / 120 °C / reverse mode / speed 1 without the measuring cup.
- 250 ml Vegetable broth, 125 g Herb cream cheese, 1 tsp Paprika, 1 tsp OreganoNow add the vegetable broth, herb cream cheese, paprika, and oregano, then let it simmer for 5 min / 100 °C / reverse mode / speed 1.
- 1 tbsp Cornstarch, Salt and black pepper to tasteFinally, whisk the cornstarch with a splash of water to make a slurry and stir in for 2 min / 100 °C / reverse mode / speed 1. Season to taste with salt and pepper.
- 500 g Pork tenderloinWhile the sauce is cooking, trim any silver skin and excess fat from the pork tenderloin and slice it into roughly 3 cm thick medallions. Press them down slightly with the palm of your hand and lightly season with salt.
- Heat 1 to 2 tbsp of oil in a hot skillet and sear the pork medallions for about 2.5 minutes per side until beautifully golden brown. Transfer to a plate, season with pepper, and let them rest for a minute.
- 1 Handvoll Fresh parsleyPlate the seared pork medallions and pour that rich, creamy mushroom sauce right over the top. Garnish with fresh chopped parsley and serve immediately. This pairs wonderfully with spaetzle, wide egg noodles, rice, or even crispy french fries!
