This recipe, although not exactly the same is eaten quite often in my home country, Poland. Basically every family has their own recipe for pork with mushroom sauce and my grandma always serves this dish during family gatherings. We eat a lot of pork and a lot of mushrooms in Poland, hence combining both together in one dish is pretty obvious. Pork tenderloin is a great cut of meat because it is low fat yet very tender and cooks quickly. I prefer it to other cuts of pork because of its diversity, it can be eaten in so many ways and can taste so different each time.

Ingredients (4 servings):

1 1/2 Ibs of pork tenderloin cut into 1 inch slices
1/2 cup all-purpose flour
2 cups of sliced crimini mushrooms
Handful of dried mushrooms
1 1/2 cup water
1 chopped onion
1 minced garlic clove
2 Tbsp cooking cream
2 tsp cornstarch
Salt and pepper
4 portions cooked egg pasta

Soak dried mushrooms overnight in 1 1/2 cup water. Drain reserving the essence and chop dried mushrooms into smaller pieces.

Season  pork with salt and dip each piece in flour just until it’s lightly coated. Heat the oil in a skillet and fry pork slices on both sides until slightly browned. Remove from a skillet and set aside.

In the same skillet saute on a medium heat chopped onion for a few minutes until soft, add garlic, fresh crimini mushrooms and chopped dried mushrooms. Saute 5 min until mushrooms are no longer raw.

Add water from soaking mushrooms, season with salt and pepper and let everything simmer 2 more minutes. Add cooking cream and mix to combine.

In a glass mix cornstarch with about 1/4 cup cold water. Add to a sauce, stir and let simmer until thickened.

Put pork back to a skillet with sauce, cover and let it cook on a low heat for 5 min. Serve with egg noodles.