Pork Tenderloin with Wild Mushrooms

Preparation info
  • Serves


    as a main dish with rice
    • Difficulty


    • Ready in

      25 min

Appears in
Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen

By Katie Chin

Published 2016

  • About

If you love mushrooms, this is for you. It’s different than the usual stir-fry, as the pork medallions are dusted with cornstarch and pan-fried a bit before the other ingredients are added. I love the slightly crisp texture of the pork mixed with the sumptuous and tender shiitake and oyster mushrooms in the velvety gravy. When I made this, I heard my six year-old daughter Becca say, “Umami,” which made me so proud, but my husband later told me she actually said, “Oooh, momm