• Home
  • Cocktails
  • Culture
    • Dance
    • Opera
    • Theatre
    • Outdoor
    • London Sights
  • Featured
    • Books
    • Home Delivery
    • Recipe Kits
    • Giveaways
    • Homes and Gardens
  • Recipes
    • Meat
    • Soups
    • Lunch
    • Starters
    • Mains
    • Sides
    • Desserts
    • Cakes and Sweets
    • 5:2 Diet Recipes
    • Fish and Shellfish
    • Meat
    • Poultry
    • Vegetarian
  • Restaurants
    • Bloomsbury and Fitzrovia
    • Bermondsey, Borough and London Bridge
    • Chelsea
    • Camden
    • City of London
    • Clerkenwell
    • Covent Garden
    • Docklands
    • East London
    • Kings Cross
    • Knightsbridge
    • Kings Cross
    • Kensington
    • Marylebone
    • Mayfair
    • Oxford Circus
    • Oxford Circus
    • Paddington
    • St James
    • Soho
    • South Bank
    • South London
    • The Strand and Embankment
    • North London
    • Victoria and Pimlico
    • West London
    • Out of London
    • Miscellaneous
  • Travel UK
  • Travel Europe
    • Belgium
    • Croatia
    • Czech Republic
    • First Visit
      • Bulgaria
      • Netherlands
      • Poland
      • Romania
      • Slovenia
    • France
    • Germany
    • Greece
    • Italy
      • Sicily
    • Ireland
    • Portugal
    • Spain
    • UK
  • Travel Other
    • Caribbean Travel
      • Antigua
      • Barbados
      • Grenada
      • St Lucia
    • Ecuador
    • Egypt
    • India
    • Qatar
    • Mexico
    • Oman
    • Rodrigues and Mauritius
    • Sri Lanka
    • USA

London Unattached - Luxury London Lifestyle

Luxury London Lifestyle for Metropolitan Singles and Couples - food, travel, restaurant reviews - London Unattached

You are here: Home / Recipes / Wild Boar Tenderloin with Porcini Mushrooms

Wild Boar Tenderloin with Porcini Mushrooms

September 25, 2011 by Fiona Maclean 2 Comments

Tweet
Pin
Share
Flip
Yum
Share

Last Updated on September 25, 2011

Wild Boar Tenderloin with Porcini Mushroom Cream

OK so I plead guilty, I was wandering round Borough Market and I bought a beautiful porcini mushroom.  They are the sort that look like the mushrooms a child would draw.  Then I went in search of something to cook to go with it.  And, in a fit of foodieism I bought wild boar.  I think this recipe would work really well with pork tenderloin too though, and I know you can make the cream sauce with dried porcini mushrooms by following the packet instructions to reconsitute.  So please forgive me.  It was a really delicious supper.

 

 

Ingredients

Per person

100g of pork or wild boar tenderloin cut into medallions

50g of fresh porcini mushroom or dried porcini mushroom reconstituted according to the packet instructions

About a tablespoon of finely diced shallot

A tablespoon of olive oil

50ml of double cream

A few sprigs of fresh thyme

 

Method

Pre-heat your oven to 180c

Clean the porcini mushroom by brushing off as much dirt as possible then wiping with a damp piece of kitchen roll.  Cut into slices

Season the tenderloin with pepper and press the medallions out with the palm of your hand

Heat a little oil in an ovenproof skillet and brown the tenderloin medallions on both sides before putting into the oven at 180c.  They will need to cook for around 10 minutes and should not have any pink meat inside when cut.  It’s very important to cook pork and wild boar well for reasons that are just too unpleasant to go into here.  Please believe me and do it!

Put the shallots into a frying pan with most of the oil and fry gently till they are translucent and just starting to brown at the edges

Now add the thyme then the porcini mushroom and put the heat up a little to fry till tender

Once the mushrooms are cooked through, add the cream and cook for a few minutes,  stirring the mixture constantly,  to reduce the sauce down just a bit. Add salt and pepper to taste.

Put the sauce onto plates and place the medallions on top.  If you like, garnish with flat leaved parsley or a few sprigs of fresh thyme.

Eat!

 

Filed Under: Recipes Tagged With: mushroom, recipe

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

Comments

  1. Janice says

    September 26, 2011 at 7:48 pm

    oh now that looks just heavenly, all that lovely sauce.

    Reply
    • EclecticGal says

      September 26, 2011 at 9:02 pm

      I just ate the left over sauce with pasta and it makes a fabulous sauce for that too!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Follow Us

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • StumbleUpon
  • Tumblr
  • Twitter

About London-Unattached

  • Enquiries/PR
  • London Unattached Contributors
  • London Unattached Privacy Policy
  • Media Pack

London Unattached Newsletter

Sign up for our newsletter here. We promise not to spam - and you can unsubscribe at any time

Recently Published

  • Comté cheese – the perfect pairing
  • Food Forever at Kew
  • Park’s Edge Bar and Kitchen – Herne Hill

The Frugal Flexitarian

Looking for more recipes? Check out our new site, The Frugal Flexitarian, for easy, cost effective recipes to enjoy at home.
Find My 5:2 Diet Recipes quickly and easily

Find Us

blogl
VuelioTop10Badge2020

Copyright © 2022 · Magazine Pro Theme on Genesis Framework · WordPress · Log in