Schweinefilet mit Pilzrahmsauce

Ingredients

• Pork tenderloin (1.5 pounds)
• Salt (to taste)
• Black pepper (to taste)
• All-purpose flour (1/4 cup)
• Butter (2 tablespoons)
• Mushrooms (8 ounces, sliced)
• Onion (1 medium, chopped)
• Garlic (2 cloves, minced)
• Chicken broth (1 cup)
• Heavy cream (1/2 cup)
• Dijon mustard (2 tablespoons)
• Fresh parsley (2 tablespoons, chopped (for garnish))

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the pork tenderloin generously with salt and pepper.
3. Dredge the seasoned pork in all-purpose flour, ensuring an even coat and shaking off any excess flour.
4. In a large oven-safe skillet, melt the butter over medium-high heat. Once melted, add the pork tenderloin and sear until browned on all sides, approximately 5 minutes. Remove the pork from the skillet and set aside.
5. In the same skillet, add the sliced mushrooms, chopped onion, and minced garlic. Sauté until the mushrooms are golden brown and the onion is translucent, about 5 minutes.
6. Pour in the chicken broth, heavy cream, and Dijon mustard, stirring well to combine and bring the mixture to a gentle simmer.
7. Return the browned pork tenderloin to the skillet, spooning some of the creamy mushroom sauce over the top.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
9. Remove from the oven and let it rest for a few minutes before slicing.
10. Garnish with freshly chopped parsley before serving.