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!
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!
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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.
Paul Wilson
Looks delicious.
Lesley
I’m going to make this at the weekend,do you think it will work ok cooking it in a slow cooker?
Camilla
Well not having made it like that I can’t really say. Come to think of it I’ve never cooked a cream sauce in the slow cooker! I would google another similar creamy sauce made in a slow cooker to see when would be best to add the cream, might be best towards the end? Let me know how you get on!
Helen @Fuss Free Flavours
Bargain buys and dinner from the freezer, and what a delicious dish Camilla.
Camilla
Thanks Helen, it truly was delicious and I can’t wait to make it again:-)
Louise Smith
Sounds delicious
Maya Russell
I really want to make this. I love the herb tarragon – always gives a lovely flavour to a chicken or pork dish.
Camilla
It was so divine Maya, you must make it:-)
Jacqueline Roberts
wow must try recipe
Jen
I don’t think I’ve ever had pork with tarragon before, will have to give it a go 🙂
Camilla
I don’t think I had either Jen but it was amazing:-)
princesskerry
This looks absolutely delicious.
Camilla
Thank you, it really was:-)
Karen
TOTALLY my kind of dish Camilla and as I have acres of tarragon in the garden, I may try this when I have some nice pork fillet! Karen
Camilla
Yes I can see you with a nice glass or white wine in one hand and a fork in the other on your sunny terrace:-)
Choclette
One of the meals I still remember from my youth was my first French one and that was chicken cooked in a tarragon cream sauce. It was wonderful, so I’m very sure this was too. I might just have to try a mushroom tarragon sauce with something or other now.
Camilla
Yes chicken is perfect with tarragon sauce too, glad it brought back some lovely food memories for you Choclette:-)