Date Night · Swedish
Fläskfilé med Svampsås
We pair pan seared pork tenderloin with a cream sauce featuring woodsy, sautéed mushrooms.
Why This Works
Pork tenderloin is incredibly lean, so it benefits greatly from the fat-rich, umami-packed mushroom cream sauce.
The Upgrade
Deglaze the pan with a splash of Cognac before adding the cream.
Chef's Secret
Michelin TechniqueEnsure the mushrooms are perfectly browned before adding the cream, or you lose that depth of flavor.
Ingredients
Total time including resting: 35 min
Directions
Slice pork into medallions. Sear in a hot pan with butter for 3-4 minutes per side.
8 minRemove pork and set aside. In the same pan, add more butter and the mushrooms.
2 minSauté mushrooms until deeply golden and nutty-smelling, which releases their intense umami.
8 minAdd shallot and thyme, cooking until soft.
2 minPour in cream and soy sauce, simmering until the sauce coats the back of a spoon.
5 minPlace the pork back into the pan briefly to re-warm in the sauce.
2 minServe immediately while steaming hot.
Wine Pairing
Pinot Noir
Red Wine
The BottleLouis Jadot Gevrey-Chambertin
The earthiness of the Pinot Noir mirrors the woodsy mushrooms perfectly. Its moderate acidity cuts through the richness of the cream sauce without overwhelming the delicate pork.
Nutrition per Serving
480
calories
40g
protein
6g
carbs
32g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Pressed Lingonberries
Serve a dollop of tart lingonberry preserves to cut through the richness of the creamy mushroom sauce.
Ingredients
Directions
Place lingonberries and sugar in a small glass bowl.
Using a fork, firmly press the berries against the bowl until the sugar dissolves and a vibrant syrup forms.
Side Dish
Buttered Parsley Potatoes
Boil baby potatoes and toss them in fresh butter and parsley to soak up the savory cream sauce.
Ingredients
Directions
Place potatoes in a pot and cover with cold, salted water by one inch.
Bring to a boil, then reduce heat and simmer until tender when pierced with a knife, about 15 minutes.
Drain thoroughly and return potatoes to the warm pot for 30 seconds to evaporate excess moisture.
Add butter and salt, tossing gently until coated and glossy.
Fold in fresh parsley immediately before serving.
Member Reviews
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My new go-to. Even my picky kids cleaned their plates.
My new go-to. Even my picky kids cleaned their plates.