Pork in Creamy Mushroom Sauce

This recipe works in combination with: Smoked Salmon Penne. This recipe features in these meal plans: Bistro Treats.

Pork in a creamy mushroom sauce served with green beans and boiled new potatoes.


  • 120g of fine trimmed green beans
  • 1/2 medium lemon, juiced
  • 2 thick cut pork loin steaks, fat trimmed
  • 3 medium new potatoes (approx 70g each), quartered
  • 6 closed cup mushrooms, sliced
  • 1 small onion (approx 110g), finely chopped
  • 150ml of creme fraiche
  • 1 clove of garlic, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp margarine/butter
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Oven temp: 180c
  • Price per person: £3.13
  • Store cupboard: Typical
  • Calories per serving: 832
  • 5-a-day per serving: 1.9
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Pork in Creamy Mushroom Sauce photo

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  1. Preheat the oven. Heat the oil in a frying pan and fry the pork over a high heat for 2-3 minutes on each side, or until browned.
  2. Place the pork on a baking tray, cover with foil and bake in the oven for 10 minutes, or until cooked through.
  3. Once the pork is in the oven, add more oil to the pan used for the pork (if necessary) and fry the onion and garlic for 3-4 minutes, or until soft. Add the mushrooms and fry for 3-4 minutes or until tender. Pour in the creme fraiche and simmer for 5-6 minutes, or until the sauce develops a thicker consistency. Stir in the lemon juice and season to taste with salt and pepper.
  4. Meanwhile, cook the potatoes and green beans in lightly salted boiling water to be ready at the same time as the sauce. The potatoes will take 6-8 minutes and the green beans 3-4 minutes.
  5. Drain the potatoes, mix with the margarine/butter and season with salt and pepper.
  6. Serve the pork with the green beans and new potatoes and pour on the mushroom sauce.

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