Mary Berry Pork Tenderloin with Mushroom Cream Recipe

This Mary Berry Pork Tenderloin recipe is a creamy and luxurious dish, which calls for tender pork medallions and earthy chestnut mushrooms. It’s an elegant 20-minute supper, ready in no time.

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Mary Berry Pork Tenderloin Ingredients

• 2 large pork tenderloins (approx. 450g / 1lb each)
• 2 tbsp sunflower oil
• 25g (1oz) butter
• 1 large onion, chopped
• 250g (9oz) chestnut mushrooms, halved or quartered
• 2 tbsp paprika
• 2 tbsp tomato purée
• 1 tbsp Dijon mustard
• 300ml (½ pint) double cream (heavy cream)
• Juice of ½ lemon
• Salt and freshly ground black pepper
• Fresh parsley, chopped (to garnish)

How To Make Mary Berry Pork Tenderloin

1. Prep the pork: Remove the silver skin (tough white membrane) from the pork tenderloins. Slice the pork into thick medallions, about 2cm (¾ inch) thick. Season the slices on both sides with salt and pepper.
2. Sear the meat: Heat the oil in a large frying pan over high heat. Add the pork medallions in batches. Fry for 2–3 minutes on each side until golden brown and almost cooked through. Remove the pork from the pan and set aside on a plate.
3. Sauté the veg: Add the butter to the same pan (don’t clean it). Add the chopped onion and fry for 3–4 minutes until soft. Add the mushrooms and fry over high heat for another 2 minutes until golden.
4. Add flavorings: Stir in the paprika, tomato purée, and Dijon mustard. Cook for 30 seconds to release the flavors.
5. Make the sauce: Pour in the double cream. Stir well to combine everything into a rich orange-pink sauce. Bring to a bubble and simmer for a couple of minutes to thicken slightly.
6. Finish the dish: Return the pork medallions and any resting juices to the pan. Simmer gently for 2–3 minutes until the pork is heated through and cooked (no longer pink in the center, but still juicy).
7. Season and serve: Stir in the lemon juice. Taste and adjust the salt and pepper. Sprinkle with chopped parsley and serve hot.

Recipe Tips

• Don’t crowd the pan: When searing the pork, do it in two batches if necessary. If the pan is too full, the temperature drops and the meat boils instead of browning.
• Mushroom size: Cut the mushrooms into quarters rather than thin slices. Meaty chunks of mushroom match the texture of the pork medallions better.
• Sauce consistency: If the sauce becomes too thick after adding the pork back in, loosen it with a splash of water or chicken stock.
• Lemon lift: Do not skip the lemon juice at the end. The cream sauce is very rich, and the acidity balances it perfectly.

What To Serve With Mary Berry Pork Tenderloin

This rich sauce needs a simple starch to soak it up.

• Rice: Basmati or long-grain rice is perfect.
• Pappardelle: Wide pasta ribbons hold the creamy sauce well.
• Green Beans: Steamed greens add color and crunch.
• Mashed Potato: For ultimate comfort food.

How To Store Mary Berry Pork Tenderloin

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat: Reheat gently on the stovetop over low heat. Avoid boiling, or the cream sauce may split and the pork will toughen.
• Freeze: It is not ideal to freeze this dish as the cream sauce can separate when thawed, but it is safe to do so for up to 1 month.

Mary Berry Pork Tenderloin Nutrition Facts

• Calories: 480kcal
• Protein: 35g
• Carbohydrates: 8g
• Fat: 34g
• Saturates: 18g
• Sugar: 4g
• Salt: 0.8g

Nutrition information is estimated per serving (based on 4-6 servings).

FAQs

Try More Recipes:

• Mary Berry Pork Stroganoff Recipe
• Mary Berry Sweet And Sour Pork Recipe
• Mary Berry Pulled Pork Recipe