Filet De Porc Aux Champignons Pork And Mushrooms Recipes

PORK TENDERLOIN WITH MUSHROOMS

Pork Tenderloin with Mushrooms image

Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 pork tenderloins (about 1 pound each)
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, thinly sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup thinly sliced celery
2 tablespoons all-purpose flour
1/2 cup chicken broth
Hot wild rice or noodles, optional

Steps:

In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

Nutrition Facts :

FILET DE PORC AUX CHAMPIGNONS - PORK AND MUSHROOMS

Filet de Porc aux Champignons - Pork and Mushrooms image

This is a delightful French-Canadian specialty, and it's quite easy to prepare. The creamy mushroom sauce is wonderful over the pork tenderloin.

Provided by Vickie Parks

Categories Pork

Time 55m

Number Of Ingredients 11

Ingredients

1 lb pork tenderloin
1-2 clove garlic, minced
1 tsp paprika
2 Tbsp butter
1/2 tsp marjoram or savory
1/2 c cream
1 c sliced mushrooms
3 Tbsp white wine
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
28 Tbsp flour

Steps:

1. Rub the pork with the garlic, then sprinkle the paprika over the pork.
2. Melt the butter in a skillet over medium heat, and brown the pork. Add mushrooms to the skillet, and use a spatula to stir the mushrooms until they're coated with butter. Add the wine, salt, pepper and marjoram (or savory) to the skillet. Cover the skillet and gently simmer over medium-low heat for 40 minutes. After 40 minutes of cooking, remove pork to a platter; cover with foil to keep warm until ready to slice.
3. In a small bowl, stir the flour into the cream. Add the creamy mixture to the skillet, and cook until heated throughout, stirring constantly. Serve with the tenderloin.

PORK AUX CHAMPIGNONS (FRENCH PORK WITH MUSHROOMS)

Pork Aux Champignons (French Pork With Mushrooms) image

This definitely company-worthy & easy-to-fix recipe from French Bistro and Cafe Cooking by Pierre-Yves Chupin (& the pic) made my eyes grow wide & my mouth water. Per his intro, "The art of simmering is a very important part of bistro cooking. All you have to do is combine all the ingredients, put them in a skillet (or casserole dish) & allow to cook b4 enjoying the rich flavors." Even that part of the recipe won me over. A white Burgundy (Rully or Pouilly-Fuisse) was suggested to accompany this dish. Enjoy ! Edited To Add In response to reviewer comments, I added the word whole to help describe the spice cloves, suggested med-sized shallots & gave options for the onion ingredient. :-)

Provided by twissis

Categories Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

800 g pork tenderloin (2 tenderloins, ea weighing 400 gm)
olive oil (for frying)
salt & freshly ground black pepper
500 g button mushrooms
2 garlic cloves (minced)
1 bay leaf
2 whole cloves
3 shallots (med size)
8 baby onions (use cocktail, pearl or sml boiler size onions ~ your choice)
1 small fresh thyme sprig
250 ml single cream

Steps:

Cut pork tenderloins into 1-in thick medallions. Heat a little olive oil in a lrg non-stick skillet or frying pan & brown the meat on all sides. Season to taste pref w/salt & pepper.
Wipe the mushrooms, slice thinly & add to the frying pan w/the garlic, bay leaf & whole cloves.
Peel the shallots & baby onions. Slice the shallots & add them to the frying pan w/the whole baby onions & sprig of thyme. Cover & cook for 1 hr over a gentle heat.
Remove bay leaf, cloves & thyme sprig. Add cream & bring to a gentle boil, stirring constantly to thicken the sauce. Season to taste pref & serve immediately w/freshly boiled rice.

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