When you want to treat your guests or simply indulge in an exceptionally luxurious yet incredibly quick lunch, forget about lengthy and complicated recipes. Say goodbye to dry meat – this tender pork tenderloin prepared in lard with onion and Adam’s Rib seasoning, served with a rich mushroom sauce smoothed with 33% cream and accompanied by crispy roasted potatoes is the absolute top, and will disappear from the table in no time. The secret to success lies in the perfect juiciness of the tenderloin, the honest onion-garlic base with mushrooms, and the reduced creamy sauce without unnecessary thickening with flour.
What you need for a festive lunch:
For the main meat component (tenderloin):
- Pork tenderloin: fresh pork fillet (cleaned, cut into medallions or roasted whole)
- Salt and ground black pepper: to taste
- “Adam’s Rib” seasoning: for great flavor and depth (just like in our tried-and-tested recipe)
- Lard or oil: for quickly searing and braising the tenderloin
- Onion: cut into quarters as a base for the meat
- Water: a little for pouring over and braising until tender
For the rich mushroom sauce:
- Fresh mushrooms: cleaned and sliced
- Onion and garlic: onion finely chopped and garlic cloves (chopped or pressed)
- Lard or butter: for sautéing the mushrooms
- Seasoning: salt, ground black pepper, and a pinch of sweet red paprika
- Whipping cream (33%): full-fat cream for perfect creaminess and reduction
- Water or broth: a little for deglazing the mushrooms while braising
For the crispy side:
- Potatoes: potatoes cut into wedges or cubes, baked in the oven with a little oil and salt until crispy
Step-by-step preparation:
1. Preparing the roasted potatoes: Start by preparing the side dish. Peel the potatoes, cut them into smaller pieces, toss with a little oil and salt, and bake in the oven until golden and crispy.
2. Juicy pork tenderloin: Season the pork tenderloin with salt, pepper, and a light sprinkle of “Adam’s Rib” seasoning. In a pan or pot, melt the lard and quickly sear the meat on all sides to seal it. Add the quartered onion, pour in a little water, and braise until the tenderloin is wonderfully tender and juicy.
3. Sautéing the mushroom base: In another pot, sauté the finely chopped onion and garlic in lard or butter. Add the slices of fresh mushrooms, season with salt and pepper, and mix in a pinch of sweet red paprika. Briefly braise the mushrooms in their own juices with a little water until they soften.
4. Reducing with 33% cream: Pour the full-fat 33% whipping cream over the braised mushrooms. Mix everything together and let the sauce naturally reduce over low heat to a beautiful, thick, and creamy consistency without needing to add flour.
5. Serving: Place a portion of crispy roasted potatoes on a deep plate, add slices of tender pork tenderloin, and generously pour over the rich, fragrant mushroom sauce.
Proven tips for a perfect result:
- Excellent 33% cream: Using full-fat whipping cream and letting it reduce thoroughly will create a luxurious sauce texture completely naturally.
- Adam’s Rib seasoning: Gently seasoning the tenderloin with this blend gives the meat an unmistakable flavor that pairs perfectly with mushrooms.
- Perfect tenderness of the tenderloin: Don’t cook or bake the tenderloin for too long – just a quick sear and short braise is enough for it to stay pink and melt in your mouth.
