Creamy Dijon pork tenderloin & mushrooms from What to Cook When You Don't Feel Like Cooking (page 69) by Caroline Chambers

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Notes about this recipe

  • Eat Your Books

    Can substitute yellow onion for red onion and red wine vinegar for apple cider vinegar.

  • emily_4i70ne on May 31, 2026

    Bland.

  • aistern on March 01, 2026

    Tasty and easy. Be careful not to let the sauce break though!!

  • ljl1989 on February 25, 2026

    The sauce on this is good, but the technique on this recipe is written is...off. You can't cook the onions and pork together for just a few minutes and get them browned and fully cooked.

  • Soulkitchenjen on February 03, 2026

    This is very good. I made it with one pork tenderloin. I used fresh garlic and cream instead of half and half. I used apple cider vinegar. Stroganoff vibes. Very good and would make again

  • SpatulaCity on April 05, 2025

    Good! I always start my mushrooms in a dry pan so they give up their moisture before adding oil or butter. They cook much better this way. Husband loved this dish and it worked out to be a pretty classic and indulgent mushroom sauce. My tenderloin was taking too long to cook on the stove (maybe my temp was too low?) so I popped it into a 350 oven to finish. We have leftover pork but no mushrooms because he couldn’t stop himself from eating the sauce ha!

  • kguddall on January 24, 2025

    Have made this twice exactly as written. Very good. Will make again.

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