Pork tenderloin steak recipe in mushroom sauce with brie cheese

Taking advantage of the fact that I had surplus meat in the fridge, I wanted to try a somewhat different recipe, and so I prepared these pork tenderloin fillets in mushroom sauce with brie cheese, which combines deliciously with mashed potatoes.

The result is a very tender and juicy meat thanks to the creaminess of this sauce enriched with the aromatic brie cheese. The main body of the sauce is provided by the crème fraîche, which is very thick, but you can use another lighter cream or add a little milk if you like more liquid sauces.


For 4 people

  • Pork loin in fillets500 g
  • Chive1
  • Garlic clove1
  • Mushrooms125 g
  • 80 ml white wine
  • Believe me fraîche or cream200 g
  • Brie cheese100 g
  • Paprika
  • Ground black pepper
  • Extra virgin olive oil
  • Salt
  • Parsley

How to make pork tenderloin fillets in mushroom sauce with brie cheese

Difficulty: Easy

  • Total time45 m
  • Elaboration15 m
  • 30 m cooking

Heat a couple of tablespoons of olive oil in a large pan or casserole and brown the pork tenderloin fillets on both sides. Remove, salt and pepper and set aside. Chop the scallion and garlic clove. Wash the mushrooms well and cut them into slices.

In the same pan, poach the scallion for a few minutes. Add the garlic clove and take a few turns. Add the mushrooms, salt and pepper and water with the wine. When the alcohol evaporates, add the crème fraîche or thick cream and paprika to taste.

When it starts to boil, add the chopped brie cheese without the crust and mix well so that it melts. Add the reserved meat, mix with the sauce and reduce the heat. Cook covered for 15 minutes, watching the liquid level of the sauce. Season with a little chopped parsley at the end of cooking and another stroke of pepper.

With what to accompany the tenderloin in mushroom and brie sauce

This recipe for pork tenderloin fillets in mushroom sauce with brie cheese can be served with the garnish that we most want, although I recommend opting for good mashed potatoes since it combines wonderfully with the tasty sauce. At home, we like very thick, but that already depends on each one.

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