Pork with Creamy Mushroom and Lingonberry Gravy

This pork tenderloin with a creamy mushroom and lingonberry jam gravy comes together quickly and easily. It’s a simple but company-worthy dish!
I am a big fan of lingonberries! They remind me of cranberries in with their tart flavour. Lingonberry jam (or spread or preserves) is a great way to bring this flavour to savoury dishes such as this creamy mushroom pork tenderloin. The addition of the tart lingonberries just elevates this dish from the usual!
Ingredients:
- 1 lb pork tenderloin, visible fat and silver skin removed
- 1 teaspoon dried powdered mustard
- Salt and freshly ground pepper
- 1 Tablespoon olive oil
For the mushroom lingonberry sauce
- 2 Tablespoons butter
- 1 shallot, peeled and diced
- 1 clove garlic, finely diced
- 8 oz cremini mushrooms, sliced
- 1/4 cup white wine, can omit
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup lingonberry jam
- fresh thyme leaves, or dried thyme leaves
- 2-3 Tablespoons fresh parsley, plus more for garnish
- Salt and pepper, to taste
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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