Serves 6
60 min
German Pork Tenderloin with Brandy Mushroom Sauce
Recipe GLPRdb61d5ee537387
A classic Central European preparation of tender pork loin seared and finished in the oven, served with a luxurious cream sauce infused with brandy, wine, and a medley of mushrooms. This elegant dish combines the richness of German culinary traditions with refined flavors perfect for special occasions.
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Ingredients
1 1/2 pounds pork tenderloin
5 tablespoons butter, divided
Salt and pepper to taste
1/2 pound portobello mushrooms, sliced
1/2 pound white mushrooms, sliced
1/4 pound shiitake mushrooms, sliced
1/4 cup minced shallots
1/4 cup VSOP brandy
1/4 cup German Riesling wine
1/2 cup beef broth
2 cups heavy cream or half and half
2 tablespoons fresh parsley, chopped
Directions
Remove the pork tenderloin from refrigeration 30 minutes before cooking. Pat dry with paper towels and season generously on all sides with salt and pepper.
Preheat your oven to 400°F. Heat 2 tablespoons of butter in a large ovenproof skillet over medium-high heat until it foams and turns golden.
Place the pork tenderloin in the hot skillet and sear for 3–4 minutes per side until golden brown and well caramelized. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 145°F, approximately 15–20 minutes depending on thickness. Remove to a warm plate and tent loosely with foil.
While the pork cooks, prepare the mushrooms. Slice all three varieties of mushrooms—portobello, white, and shiitake—into even pieces.
Return the skillet to the stovetop over medium heat. Add 2 tablespoons of butter and sauté the sliced mushrooms until they release their moisture and begin to brown, about 5–6 minutes. Season with salt and pepper, then add the minced shallots and cook for another minute until fragrant.
Pour the brandy carefully into the skillet and use a wooden spoon to deglaze, scraping up any browned bits from the bottom. Allow the brandy to simmer for 1–2 minutes to reduce slightly.
Add the Riesling wine and beef broth to the mushroom mixture. Bring to a gentle simmer and allow to reduce for 3–4 minutes, concentrating the flavors.
Reduce heat to low and stir in the heavy cream or half and half. Simmer gently for 2–3 minutes, stirring occasionally, until the sauce achieves a silky consistency. Do not allow it to boil. Taste and adjust seasoning with additional salt and pepper as needed.
Slice the rested pork tenderloin into 1/2-inch-thick medallions. Arrange on a serving platter or individual plates and spoon the warm mushroom brandy sauce generously over top.
Garnish with fresh chopped parsley and dot with the remaining 1 tablespoon of butter if desired. Serve immediately while the sauce is warm.
