Woodfired Pork with a Creamy Mushroom Sauce
Woodfired Pork with a Creamy Mushroom Sauce has to be one of the most impressive but straightforward meals for 2 you can make. Here’s what we did –
Woodfired Pork with a Creamy Mushroom Sauce- Ingredients
1 pork tenderloin, trimmmed
1 onion, peeled and finely chopped
1tbsp chopped fresh sage
2tbsp sunflower oil
180g finely sliced mushrooms – we use chestnut mushrooms for more flavour
180ml apple juice
2tbsp mascarpone – or double cream or full fat creme fraiche
Salt and pepper
Woodfired Pork with a Creamy Mushroom Sauce – Equipment
We used our Alfa 4 Pizze Oven but any woodfired oven will be fine!
Griddle pan or Tuscan Grill
Pan for the sauce – we used our Lodge frying pan
Woodfired Pork with a Creamy Mushroom Sauce – Method
- Heat the griddle pan on a bed of embers; you can also use a Tuscan Grill by placing it over the embers. Heat the frying pan in the oven.
- Mix the onion with 1tbsp of the oil and add to the pan with the chopped fresh sage. Cook gently until the onions are softening.
- Rub the tenderloin with the rest of the oil and season well with salt and pepper. Add it to the griddle pan and cook until well browned on each side and the internal temperature is 63-65C.
- Add the mushrooms to the onion pan and again cook gently until they are well wilted. They will release quite a lot of moisture which you want to cook off until the mushrooms are decreased in size, quite dry but full of flavour.
- When the pork is up to temperature, take it out of the pan and leave it to rest covered with a piece of foil.
- Deglaze the pork pan with the apple juice by pouring it in and stirring well with a wooden spoon. Add this liquid to the mushroom pan with the mascarpone and put the pan back in the oven. Stir to distribute the mascarpone and bring the liquid to the boil. Reduce by simmering it until it’s nice and thick.
- Slice the pork tenderloin and serve with the mushroom sauce poured over the top.
Woodfired Pork with a Creamy Mushroom Sauce – Alternatives
- Use chicken stock instead of the apple juice.
- Add a tablespoon of brandy to the apple juice – cider brandy would be perfect.
- Use dry cider or dry white wine instead of the apple juice.
- Stir in 1tbsp grain mustard to the sauce for a bit of a kick.
- Instead of pork, use a couple of lamb neck fillets – equally delicious and tender.
We hope that gives you an idea for a lovely late summer/early autumn supper – do let us know how you get on.
We’ll see you next week for some smoking!
David and Holly