Pork Tenderloins with Mushroom Sauce

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

The sauce for these tenderloins is made by pureeing mushrooms in a blender This is just one example of how vegetable purees can be used as thickeners and flavorings for sauces. You can also sauté mushrooms and scatter them around and over the noisettes. Wild mushrooms make this an especially elegant dish.


  • 2 pork tenderloins, 12 to 14 ounces each
  • Salt
  • Pepper


If the butcher didn’t do it, take the silver skin off the tenderloins, as shown. Cut the tenderloins into 1-inch-thick rounds, or the thickness needed to give you 3 noisettes per serving. Season the noisetttes on both sides with salt and pepper and, if you have the time, let sit at room temperature for 1 hour before sautéing.

Wash and dry the mushrooms. Cut the end off the bottom of eac