Pork & Mushrooms in a Cream & Tarragon Sauce – sliced pork tender loin and mushrooms in creamy tarragon and white wine sauce. You’ll think you’re dining out it’s that good!
You may have noticed, especially if you follow me on Facebook, that I recently entered the world of ultra bargain shopping which happens late in the day. With all this extra wonderful produce I have been busy putting all my food bargains to great use and have not wasted a thing!
So this recipe for Pork & Mushrooms in a Cream & Tarragon Sauce was put together a couple of Sunday’s ago with mushrooms and tarragon that only cost me a couple of pence. I had a pork loin, cream and some wine bagged up in the freezer so this recipe virtually wrote itself!
A picture can say a thousand words!
So what did my family think of it? Well to say they loved it would be an understatement.
I think there was almost a riot as everyone wanted to check they’d had their fair share and in my rush to take photos the portion control kind of went out of the window LOL! It was that good!!
The wine, cream and tarragon were perfect bed fellows and if I was served this in a restaurant I’d be very happy!
More tarragon based recipe ideas
- Warm Chicken, Bacon & Tarragon Salad – Fab Food 4 All
- Homemade Mushroom Ravioli with a Creamy Red Wine Sauce – Emily’s Recipes & Reviews
- Kavey’s Chicken Tarragon Pasta Bake – Kavey Eats
- Healthy & Vegan Green Goddess Dressing – Fuss Free Flavours
I’m entering my Pork & Mushrooms in a Cream & Tarragon Sauce into Credit Crunch Munch which I run with the lovely Helen of Fuss Free Flavours. Plus the No Waste Food Challenge run by Elizabeth’s Kitchen Diary. Finally I’m entering Cooking with Herbs over at Lavender & Lovage!
I’m sure you’ll love this dish so do leave a comment and rating below. You can also share a pic with me by tagging @fabfood4all on social media!
Pin for later!
Pork & Mushrooms in a Cream & Tarragon Sauce
Ingredients
- 2 tbsp Rapeseed oil
- 460 g Pork tenderloin fillet cut into 2 cm slices
- 300 g Mushrooms sliced
- 3 tbsp Chopped tarragon
- 1 Garlic clove crushed
- 200 ml White wine
- 200 ml Chicken stock
- 150 ml Single cream
- Freshly ground pepper
Garnish
- Extra chopped tarragon
Instructions
- Heat 1tbsp of oil in a pan and fry the pork loin slices until golden, then remove from the pan.
- Add another tbsp of oil to the pan and fry the mushroom & garlic until cooked through and all juices have evaporated.
- Add the wine, bring to the boil and simmer for 5 minutes to reduce by half.
- Add the stock and simmer for another 5 minutes.
- Then add the cream, ground pepper, pork and tarragon and heat through for a few minutes.
- Serve on a bed of rice or with mash and vegetables.
- Garnish with some extra chopped tarragon if wished.
Behan Gifford
This is SO GOOD. I found this looking for something to make with pork (we only had ground) and tarragon (a rare treat; we live in Mexico, but I’d had a quick trip over the border to the US and a well-stocked market and this was my score). Some mods needed based on what we can source locally… but making sliders from ground pork, using the oyster mushrooms I canned earlier in the year, and Mexican ‘media crema’ brought it together. YUM!
Camilla
Wonderful Behan, you still had all the flavours there, so glad you enjoyed it with your mods:-)
Dana
I loved this so much I just went through my pork and mushroom recipe bookmarks and deleted them. This every time.
Camilla
Aaw, that’s so wonderful to hear Dana. We had it last night:-)
Sarah
Love this recipe! Only comment is that 1 pork loin is not enough for four people – it needs to be 4 – one sliced pork loin EACH. Other than that, the cream, white wine and tarragon make this really delicious and I cook it often. Thanks!
Camilla
Hi Sarah, so glad you like the recipe. Sorry I left out some words in the description of the pork as my mum always called it a pork loin, it’s a pork tenderloin fillet which weighs about 460 grams, I imagine you used loin chops?
She Marie
Thanks Camilla. This was a fab recipe. My guests thoroughly enjoyed it. Will def be making it again.. I had to use rosè wine as I didn’t have any white. I also used creme fraiche as I’m in france and that’s what we use in cooking.
Camilla
Excellent She, so pleased you and your guests liked it, must make it again myself:-)
Margaret Gallagher
Always loking for ways to dress up my pork – sure the family will enjoy the COMBINATION of flavours
Camilla
Thanks Margaret, you might also like my Pork in Grapes, another favourite here:-) https://www.fabfood4all.co.uk/pork-in-grapes/
Chris - Doncaster
I have been waiting to this for the last 9 months, making it for a friends we have over every Christmas/New Year, can’t wait 🙂
Camilla
Great Chris, do let me know how it goes:-)
Chris - Doncaster
Hi Camilla, Just to let you now that the dish was excellent, the flavour’s from the sauce combined with the Tarragon amazing. Thanks for sharing, it will be dish which will be made again 🙂
Camilla
Thanks Chris, I must make this again myself, I remember the family literally fighting over it LOL, glad you enjoyed it:-)
bexjones76
This is one I have tried and tested … all I can say is … it looks as good as it tastes .. Thanks for posting xx
Camilla
Thanks Bex my family go berserk for it LOL;-)
Martina Evans
Great pictures, looks so delicious and creamy!
Camilla
Thanks Martina, my family were virtually fighting over this dish LOL:-)