Pork Tenderloin in Creamy Mushroom Sauce – A Taste of Polish Forests and Family Meals
There’s something truly special about gathering for a family dinner. Sitting together, sharing a meal, laughing, catching up on each other’s day – it’s a tradition that’s easy to lose in the fast pace of modern life. But I believe it’s worth keeping.
This dish – Pork Tenderloin in Mushroom Sauce – is perfect for that kind of meal. It’s full of flavor, smells like the forest, and brings people together. In Poland, mushrooms are a national treasure, and no proper dinner is complete without meat. And if you serve it with an old-fashioned tomato salad with sour cream and mashed potatoes, well… that’s comfort food at its finest.
Ingredients:
- 1 pork tenderloin
- salt, black pepper, sweet paprika
- 1 tsp thyme
- 1 tsp oregano
- 1 tbsp butter
- 1 onion, chopped
- 1 cup wild mushrooms (fresh or thawed frozen – I use podgrzybki/boletes)
- 1 cup mushroom or vegetable broth
- a few sprigs of rosemary
- ¾ cup sour cream
- 1 tsp flour (optional, to thicken sauce)
- fresh dill to finish
Here is a short video on how I make Pork Tenderloin in Mushroom Sauce:
Instructions:
- Prepare the pork:
Clean the tenderloin, slice into 1.5 cm (½ inch) thick medallions. Flatten each piece slightly with your hand. Season both sides with salt, pepper, paprika, thyme, and oregano. - Sear the meat:
In a large pan, sear the pork on both sides until golden. Don’t overcrowd the pan – work in batches if needed. Set the pork aside. - Make the sauce:
In the same pan, add 1 tbsp butter. Sauté chopped onion until soft. Add mushrooms and cook for several minutes until they release their aroma and any extra moisture evaporates. - Combine and simmer:
Return the pork to the pan. Add broth and a few sprigs of rosemary. Cover and simmer on low heat for about 20 minutes. - Finish the sauce:
In a small bowl, mix sour cream with 1 tsp of flour (optional). Stir into the pan. Simmer for another 10 minutes, until the sauce is thick and creamy. Finish with chopped fresh dill. - Serve:
I love serving this with mashed or boiled potatoes and a nostalgic tomato salad with sour cream. When the mushroom sauce mixes with the tomato salad dressing on the plate – it’s pure magic:)
Notes:
- If you don’t have wild mushrooms, cremini or even white mushrooms will work – though the taste won’t be quite as woodsy.
- You can skip the flour if your sauce is already thick enough.
- The rosemary, thyme, and oregano bring out the best in the mushrooms – don’t skip them!
This is a perfect Polish comfort meal, and one that always reminds me of Sunday dinners with family. If you have memories of meals like this, share them with me in the comments – or let me know how your version turned out.
Smacznego!
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Polish food recipes, sentimental Polish cuisine, only tried and true recipes, Polish American.
