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Creamy pork tenderloin and Oka with mushrooms

Creamy pork tenderloin and Oka with mushrooms

6 portions


  • 30 ml (2 tbsp.) olive oil
  • 30 ml (2 tbsp.) white wine vinegar
  • 15 ml (1 tbsp.) Dijon mustard
  • 15 ml (1 tbsp.) crushed coriander seeds
  • 5 ml (1 tsp.) paprika
  • 2 garlic cloves, chopped
  • 900 g (2 lb) pork tenderloin
  • Salt and freshly ground pepper
  • 80 ml (1/3 cup) chicken stock
  • 125 ml (1/2 cup) 15% cooking cream
  • 250 g (8 oz) Oka with mushrooms


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  • Combine olive oil, vinegar, mustard, spices and garlic. Coat pork with this mixture and let stand at least 30 minutes in the refrigerator.
  • Heat a frying pan over medium-high heat and sear the pork on both sides until well coloured. Add salt and pepper to taste while cooking.
  • Deglaze with the stock, and add the cream and the cheese. Bring to a boil and then simmer for 10 minutes, turning the pork regularly.
  • Serve with seasonal vegetables.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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