Pork tenderloin with a morel mushroom and Gruyère AOP sauce

30' 25'

Ingredients for



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  • 600 g
    pork tenderloin medallions
  • 300 g
    morel mushrooms, fresh or frozen
  • 1 dl
    white wine
  • 1 dl
    35% cream
  • 50 g
    cubed Gruyère AOP
  • 1
    shallot, finely chopped
  • 1
    clove of garlic, minced


  1. Preheat the oven to 250°C.
  2. In a frying pan, sauté the morels with the garlic and shallot. 
  3. Deglaze the pan with the white wine and reduce it by ¾.  
  4. Add the cream and cook for 10 minutes over a low heat. 
  5. Once cooked, add the cubes of Gruyère AOP. 
  6. In a skillet, grill the pork medallions on all sides. 
  7. Cook at 250°C for 9 minutes. Once out of the oven, rest the meat for 10 minutes. 
  8. Slice the medallions, plate them up and pour over the sauce.

Delicious to know

This sauce is also excellent with veal and poultry.

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