"Succulent Pork Loin with Creamy Mushroom Sauce and Irresistible Mashed Potatoes"

 "Succulent Pork Loin with Creamy Mushroom Sauce and Irresistible Mashed Potatoes"

Ingredients

(Serves 4)

For the pork loin and mushroom sauce: 800g pork loin

200g fresh mushrooms (champignon, shiitake, or a mix)

1 medium onion, chopped

2 cloves garlic, minced

200ml heavy cream (or heavy cream)

100ml white wine

2 tablespoons olive oil

1 tablespoon butter

Salt and black pepper to taste

1 teaspoon Dijon mustard (optional)

Fresh chopped parsley to finish

For the mashed potatoes:

1 kg potatoes

100ml warm milk

2 tablespoons butter

Salt and nutmeg to taste

Preparation

Preparing the pork loin: Season the loin with salt and black pepper.

Heat the oil in a large skillet over medium-high heat. Sear the tenderloin on all sides until golden brown (about 3-4 minutes per side).

Transfer the tenderloin to a baking sheet and bake in a preheated 350°F (180°C) oven for 20-25 minutes, until cooked through but still juicy (internal temperature of about 65°C). Cover with aluminum foil and let rest for 5 minutes before slicing.

Preparing the mushroom sauce

: In the same skillet as the tenderloin, add the butter and sauté the onion until translucent.

Add the garlic and sliced ​​mushrooms. Cook for 5-7 minutes, until the mushrooms are golden brown.

Deglaze the skillet with the white wine, scraping the bottom to release the flavors. Let reduce for 2 minutes.

Add the cream and mustard (if using). Stir well and cook over low heat for 3-4 minutes, until the sauce thickens slightly. Season with salt and pepper. Set aside.

Making the mashed potatoes

: Peel and cut the potatoes into chunks. Cook in salted water until very tender (about 15-20 minutes).

Drain and mash the potatoes with a potato masher.

Gradually add the butter and warm milk, stirring until smooth. Season with salt and a pinch of nutmeg.

Assembly

Slice the pork loin into thin slices.

Serve a portion of the mashed potatoes on a plate, place the loin slices on the side or on top, and drizzle with the mushroom sauce.

Finish with chopped fresh parsley.

Tip:

Serve with a green salad or sautéed vegetables for a complete meal.

The white wine used in the sauce can be substituted with chicken broth, if preferred.

Preparation time: 50 minutes

Yield: 4 servings

Enjoy your meal!