Instructions

Prepare the Marinade

In a bowl, whisk together Dijon mustard, brown sugar, thyme, and 2 tablespoons of white wine.

Pat the pork tenderloins dry, place them in a sealed bag or container, and coat with the marinade.

Let marinate for at least 20 minutes, or overnight for deeper flavor.

Roast the Potatoes

Preheat the oven to 180°C (356°F).

Place the washed potatoes in a roasting pan with grapeseed oil, garlic, herbs, salt, and pepper.

Cover with foil and roast for about 1 hour, until tender.

Sear the Pork

Heat a cast iron pan over medium-high heat and add grapeseed oil.

Remove the pork from the marinade and season with salt and pepper.

Sear for about 4 minutes per side until browned.

Finish in the Oven

Transfer the pork to the oven and cook for 20–30 minutes, depending on desired doneness.

Remove and let rest, loosely covered with foil.

Prepare the Pan Sauce

In the same pan, add the remaining white wine and deglaze over medium heat.

Add the cream and simmer gently until slightly thickened. Adjust seasoning if needed.

Cook the Mushrooms

Clean and dry the mushrooms.

Heat a pan with oil until hot, then add mushrooms in batches.

Let them sear undisturbed for 1 minute, then stir and season.

Add garlic and butter, cooking until golden and slightly crisp.

Serve

Slice the pork into medallions and arrange on plates.

Top with mushrooms and drizzle with the pan sauce.

Serve with roasted potatoes on the side.

A rich and elegant dish where tender pork, earthy mushrooms, and a creamy wine glaze come together beautifully—perfect with a bold Super Tuscan wine.