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 and 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 kinda 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!
For some more tarragon based recipe ideas you might like to check these out from fellow food bloggers:
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!
Pork & Mushrooms in a Cream & Tarragon Sauce
Ingredients
- 2 tbsp Rapeseed oil
- 1 Pork loin cut into 2 cm slices
- 300 g Mushrooms sliced
- 3 tbsp Chopped tarragon
- 1 Garlic clove crushed
- 200 mls White wine
- 200 mls Chicken stock
- 150 mls 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.
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.
Excellent She, so pleased you and your guests liked it, must make it again myself:-)
Always loking for ways to dress up my pork – sure the family will enjoy the COMBINATION of flavours
Thanks Margaret, you might also like my Pork in Grapes, another favourite here:-) https://www.fabfood4all.co.uk/pork-in-grapes/
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 🙂
Great Chris, do let me know how it goes:-)
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 🙂
Thanks Chris, I must make this again myself, I remember the family literally fighting over it LOL, glad you enjoyed it:-)
This is one I have tried and tested … all I can say is … it looks as good as it tastes .. Thanks for posting xx
Thanks Bex my family go berserk for it LOL;-)
Great pictures, looks so delicious and creamy!
Thanks Martina, my family were virtually fighting over this dish LOL:-)