Entree: Netherlands – Limburg – Limburgse Varkenshaas (Pan-seared pork tenderloin from Limburg served with a beer-mustard cream sauce and sautéed mushrooms)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 8 min

Total 38 min

Ingredients

- 2 pork tenderloins, approx. 3/4 lb (340 g) each
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 small shallot, finely chopped (about 1 oz / 28 g)
- 1 clove garlic, minced
- 1 cup (240 ml) pale lager or pilsner beer
- 2 tbsp (30 g) Dijon mustard
- 1 tbsp (20 g) whole-grain mustard
- 1/2 cup (120 ml) heavy cream
- 1 tsp (1 g) fresh thyme leaves (or 1/2 tsp dried)
- 1 tsp (2 g) chopped fresh parsley for garnish
- 1 tsp (5 g) whole juniper berries, lightly crushed (optional, authentic regional note)
- 1 tbsp (15 ml) lemon juice (optional, to taste)

Instructions

1. Preheat the oven to 400°F (200°C). Pat the tenderloins dry and season all over with salt and pepper.
2. Heat the olive oil and 1 tbsp (14 g) butter in an ovenproof skillet over medium-high heat until shimmering. Sear the tenderloins on all sides until golden, about 2–3 minutes per side.
3. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 10–14 minutes depending on thickness. Remove from oven and transfer the meat to a cutting board to rest at least 8 minutes.
4. While the meat rests, return the skillet to medium heat. Add the remaining 1 tbsp (14 g) butter, then sauté the shallot and mushrooms until softened and golden, about 5–6 minutes. Add the minced garlic in the last 30 seconds.
5. Pour in the beer to deglaze the pan, scraping up browned bits. Add thyme and lightly crushed juniper berries if using. Simmer until reduced by about half, 4–6 minutes.
6. Stir in both mustards and the heavy cream. Simmer gently until the sauce thickens to coat the back of a spoon, about 2–3 minutes. Taste and finish with lemon juice if desired; season with salt and pepper.
7. Slice the rested tenderloins into medallions, arrange on plates, spoon the mushroom mustard-beer sauce over the top, and garnish with chopped parsley. Serve immediately.