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Pork & Mushrooms in a Cream & Tarragon Sauce - Fab Food 4 All
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5 from 7 votes

Pork & Mushrooms in a Cream & Tarragon Sauce

Sliced pork loin and mushrooms in creamy tarragon and white wine sauce. You'll think you're dining out it's that good!
Course Main
Cuisine British
Keyword cream, pork, tarragon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Camilla Hawkins


  • 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


  • Extra chopped tarragon


  • 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.