Creamy Pork with Mushrooms and Croquettes
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Ingredients 🧂🥕
- Pork Filet500 g
- Croquettes800 g
- Brussels Sprouts800 g
- Onions1 pcs
- Button Mushrooms250 g
- Parsley flat-leaf30 g
- Single Cream500 ml
- Margarine15 g
- Plain Flour15 g
- Vegetable Broth Powder2 g
- Salt0.1 g
- Pepper black0.1 g
Instructions 👩🍳
Step-by-step:
- Prepare the pork and vegetables: Slice the pork into thin strips, cut the mushrooms and onion, and prepare the Brussels sprouts and parsley. Use the illustrated recipe for the exact quantities, timings and cooking settings.
- Brown the mushrooms: Sauté the mushrooms and onion until lightly browned and aromatic.
- Build the cream sauce: Add the thickening ingredients and broth, then stir in the cream until a smooth mushroom sauce forms.
- Cook the pork gently: Add the pork to the sauce and cook gently until tender while keeping it juicy.
- Finish the sides and serve: Prepare the croquettes and Brussels sprouts, then serve them with the creamy pork and finish with parsley.
Creamy pork with mushrooms, croquettes and Brussels sprouts
Creamy mushroom sauce, tender pork and crisp croquettes: dinner is looking good. Add the Brussels sprouts, bring the plates to the table and dig in while the croquettes still crunch.
The ingredients for a comforting dinner
Pork tenderloin cooks gently in a sauce made with button mushrooms, onion, cream and vegetable broth. Margarine is used for frying, flour thickens the sauce, and salt and black pepper season it. Fresh parsley finishes the plate, with croquettes and Brussels sprouts alongside.
Clean and slice the mushrooms, chop the onion and wash the parsley. Trim the sprouts, removing damaged outer leaves and cutting larger ones in half. Use a separate board and knife to cut the pork into evenly thin strips. Keep the pork and cream chilled until needed and clean up after handling raw meat.
Make the sauce before adding the pork
Read the croquette package first and plan their cooking so they finish with the pork. Cook the sprouts in water or steam them until tender, then drain well.
Heat the margarine in a wide pan. Brown the mushrooms, letting their released liquid evaporate, and soften the onion with them. Sprinkle over the flour and stir it into the pan juices. Gradually add vegetable broth prepared from the powder according to its package, stirring until smooth, then add the cream.
Simmer the sauce until it thickens enough to coat a spoon. Add the pork and cook gently, stirring so the strips heat evenly. Check with a food thermometer that the meat and sauce reach at least 158°F throughout for two minutes. Once safely cooked, avoid a long extra simmer that can dry out the tenderloin.
Bring everything to the table
Season the sauce with salt and pepper after tasting, then add the chopped parsley. Serve with the sprouts and keep the croquettes beside the sauce until you dip them in. For a cool accompaniment, Cucumber Salad adds fresh cucumber and tangy yogurt to the creamy plate.
Three useful pan tips
- Give mushrooms space. Work in batches if the pan is crowded so they brown instead of sitting in their own liquid.
- Adjust the sauce first. Check its thickness before adding the pork, while you can still let it simmer freely.
- Keep the strips even. Similar thickness makes it easier to cook all the meat gently without leaving thicker pieces behind.
Change the finish or the side
A little mustard is an optional addition for a sharper sauce. Chives can join the parsley for a mild onion note. If you want a different potato side, serve mashed potatoes instead of croquettes and spoon the sauce over them.
Prepare ahead and reheat separately
Have the vegetables and measured sauce ingredients ready before preparing the meat. Store safely chilled pork with its sauce, keeping croquettes separate so they do not absorb it. When reheating, a little water can loosen the sauce. Heat the croquettes separately according to their product guidance.
Frequently asked questions
Do I brown the pork first?
For this method, the thin tenderloin strips cook directly in the prepared sauce. The browned mushrooms provide the roasted flavor.
Why is the sauce thin?
Mushrooms may have released water, or the sauce needs more simmering. Let mushroom liquid evaporate before building the sauce and check the consistency before adding the pork.
Can I keep leftovers?
Cool promptly in shallow portions and refrigerate. Reheat evenly, checking that the whole portion reaches 158°F for two minutes as above.