Pork Tenderloin with Creamy Mushroom and Sweet Paprika-Curry Yogurt Cream

We all know that pork is the most versatile meat in the Italian kitchen (maybe even all kitchens) and the base of many different preparations coming from “poor cuisine”.

Today we introduce one of the most delicate ways to serve pork, being a little fancy as we always like to.

Pork Tenderloin with Creamy Mushroom and Sweet Paprika-Curry Yogurt Cream

Step 1

Remove as much of the fat as you can from the whole pork loin while your grill is warming up (high heat). Grill the loin 3-5 minutes per side and let it cool it down in an aluminum tray.

Step 2

Pre-heat the oven at 375 F while seasoning the loin with olive oil (for this preparation we love to use the peppery EVOO from Apulia), salt, pepper and aromatic herbs (rosemary and thyme) on each side of it. Fill half of the tray with chicken stock. Oven bake for 60-90 minutes depending on the size of it.

Step 3

While pork is cooking rinse and chop mushrooms (shiitake would be preferrable, but also portabella are a great option - avoid white mushroom) and low-medium it them seasoning them with salt, pepper, fresh parsley and truffle zest. Let them simmer until the water contained in the mushroom is released and evaporated. Only at that point, add sour cream and chicken stock and high heat until thickened.

Step 4

Now it is the time to create the curry cream, simply mixing up in a tall bowl plain low-fat yogurt, salt, pepper, a couple drops of tabasco, sugar, spicy paprika and curry powder until homogeneous.

Step 5

Once pork is cooked it is the moment to slice it (half an inch thick slices would do best) and plate it. Put a spoonful of yogurt cream on a corner of your plate, put the same spoon on the cream and slide it until the opposite corner. Set the two slices of pork on it (or on the side) and finish it with the creamy mushroom on top.

ENJOY - pairing it with a good glass of Merlot, your family, and good conversation!