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Pork Tenderloin With Mushroom Cream

Elevate pan-fried pork with a rich, herby mushroom sauce and roasted potatoes.


  • Pork tenderloin
  • Salt & pepper
  • Olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 chili pepper, chopped
  • 1 sprig of thyme
  • 2 cups mushrooms, cut into quarters
  • 1 cup white wine
  • 1 cup heavy cream
  • Roasted potatoes with herbs on the side


  1. Season the pork tenderloin with salt and pepper.
  2. In a bowl, combine the olive oil, cumin, garlic powder, chili pepper, and thyme. Add tenderloin, making sure it is well-coated, and place in refrigerator for 1 hour to marinate.
  3. In a frying pan with a little olive oil, sear the tenderloin on all sides. Remove, and cut into 4 slices.
  4. Using the same frying pan with a little more olive oil, sear the tenderloins on both sides. Add the mushrooms, white wine and cream, continuing to cook until it thickens.
  5. To make the potatoes, cut into segments and cook on a baking sheet with fresh herbs and olive oil until golden.
  6. Serve tenderloins topped with mushroom sauce alongside potatoes.