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Home Slowcooked Varkenshaas in Romige Champignon-Truffelsaus

Slow cooker Pork tenderloin Truffle Mushrooms Creamy Festive Comfort food Main course

Pork tenderloin is known as a delicate cut, but with a slow cooker you can elevate this dish to a whole different level. By searing the meat first and then letting it slowly simmer for hours in a creamy mushroom-truffle sauce, you get a depth of flavor you notice from the first bite. This is the kind of dish that impresses on a weeknight, but that you can also serve without hesitation at a celebratory dinner.

x_ckl_recipe_markerSlow-cooked Pork Tenderloin in Creamy Mushroom-Truffle Sauce Pork tenderloin slowly cooked for hours in a creamy mushroom-truffle sauce. The result is butter-tender meat with a sauce that tastes like you spent hours in the kitchen. How to make slow-cooked pork tenderloin in creamy mushroom-truffle sauce? Main course French-inspired 3 to 4 people 15 min 5 min 4 hr 20 min

Pat the pork tenderloin dry with paper towels and generously season with salt and pepper on all sides.
Heat a splash of olive oil in the slow cooker on the sear/browning setting (or in a separate frying pan over high heat). Brown the pork tenderloin all over for 2 to 3 minutes until nicely golden. Set the meat aside.
In the same fat, sauté the chopped onion and garlic until translucent, about 2 minutes. Add the mushrooms and cook until they turn light brown and release their juices.
Deglaze with the white wine and let it reduce for 1 minute. Then add the chicken stock, heavy cream and the truffle paste. Stir everything well and season with salt, pepper and a pinch of nutmeg.
Return the seared pork tenderloin to the slow cooker, making sure the meat is half-submerged in the sauce. Add the sprigs of thyme.
Set the slow cooker to LOW and cook for 4 to 5 hours. If you want to be quicker, choose HIGH and allow 2 to 2.5 hours.
Carefully remove the pork tenderloin from the slow cooker and let it rest for 5 minutes under foil. Meanwhile, dissolve the cornstarch in a little cold water and stir it into the sauce to thicken slightly. Let the sauce simmer for another 5 minutes on WARM or HIGH until it reaches the desired consistency.
Slice the pork tenderloin and serve with the mushroom-truffle sauce spooned over. Garnish with fresh parsley and serve with mashed potatoes or wide pasta.

Slow cooker Pork tenderloin Truffle Mushrooms Creamy Festive Comfort food Main course 600 g pork tenderloin 250 g cremini mushrooms, sliced 1 onion, finely chopped 3 cloves garlic, finely chopped 150 ml dry white wine 200 ml chicken stock 200 ml heavy cream 1.5 tbsp truffle paste (or to taste) 1 tsp cornstarch 2 sprigs fresh thyme Pinch of nutmeg Salt and freshly ground black pepper Olive oil for frying Handful of fresh flat-leaf parsley, roughly chopped Slow cooker Frying pan (optional, if your slow cooker can't sear) Cutting board Sharp knife Wooden spoon Aluminum foil Small bowl for cornstarch Slowcooker slow-cooker-1 GreenPan Slow Cooker - 6.0 Liter - Black - Ceramic Non-Stick Coating Green Pan ["Slowcooker"] GreenPan Multicooker / Omnicooker - 5.7 Liter - Stainless Steel - Ceramic Non-Stick Coating Green Pan ["Omnicooker"] GreenPan Slow Cooker - 6.0 Liter - Stainless Steel - Ceramic Non-Stick Coating Green Pan ["Slowcooker"] Pulled pork from the multicooker foodies-pulled-pork-slow-cooker Vegetarian Chili Sin Carne foodies-vegetarische-chili-sin-carne Pulled chicken uit de slowcooker foodies-slow-cooker-pulled-chicken Pulled chicken tikka masala foodies-pulled-chicken-tikka-masala

Recipe

Slow-cooked Pork Tenderloin in Creamy Mushroom-Truffle Sauce

Pork tenderloin slowly cooked for hours in a creamy mushroom-truffle sauce. The result is butter-tender meat with a sauce that tastes like you spent hours in the kitchen.

Course	Main course
Kitchen	French-inspired
Servings	3 to 4 people

Preparation time

Preparation time	15 min
Stiffen up min.	5 min
Total	4 hr 20 min

Equipment

Slow cooker
Frying pan (optional, if your slow cooker can't sear)
Cutting board
Sharp knife
Wooden spoon
Aluminum foil
Small bowl for cornstarch

Ingredients

600 g pork tenderloin
250 g cremini mushrooms, sliced
1 onion, finely chopped
3 cloves garlic, finely chopped
150 ml dry white wine
200 ml chicken stock
200 ml heavy cream
1.5 tbsp truffle paste (or to taste)
1 tsp cornstarch
2 sprigs fresh thyme
Pinch of nutmeg
Salt and freshly ground black pepper
Olive oil for frying
Handful of fresh flat-leaf parsley, roughly chopped

How to make slow-cooked pork tenderloin in creamy mushroom-truffle sauce?

Pat the pork tenderloin dry with paper towels and generously season with salt and pepper on all sides.
Heat a splash of olive oil in the slow cooker on the sear/browning setting (or in a separate frying pan over high heat). Brown the pork tenderloin all over for 2 to 3 minutes until nicely golden. Set the meat aside.
In the same fat, sauté the chopped onion and garlic until translucent, about 2 minutes. Add the mushrooms and cook until they turn light brown and release their juices.
Deglaze with the white wine and let it reduce for 1 minute. Then add the chicken stock, heavy cream and the truffle paste. Stir everything well and season with salt, pepper and a pinch of nutmeg.
Return the seared pork tenderloin to the slow cooker, making sure the meat is half-submerged in the sauce. Add the sprigs of thyme.
Set the slow cooker to LOW and cook for 4 to 5 hours. If you want to be quicker, choose HIGH and allow 2 to 2.5 hours.
Carefully remove the pork tenderloin from the slow cooker and let it rest for 5 minutes under foil. Meanwhile, dissolve the cornstarch in a little cold water and stir it into the sauce to thicken slightly. Let the sauce simmer for another 5 minutes on WARM or HIGH until it reaches the desired consistency.
Slice the pork tenderloin and serve with the mushroom-truffle sauce spooned over. Garnish with fresh parsley and serve with mashed potatoes or wide pasta.

Cooking mode Prevents your screen from going to sleep

The nice thing about this dish is that the slow cooker does all the heavy lifting. You sear briefly, throw everything in, and by the time the table is set there’s something waiting that makes you happy. The truffle paste gives the sauce that little extra that sets this dish apart from an ordinary mushroom sauce. Add more or less to taste.

Serve this dish with creamy mashed potatoes or wide tagliatelle so every drop of that sauce is put to good use. A glass of white Burgundy or a light red wine completes the moment. This is cooking without stress, but with a result to be proud of.

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