Pork Tenderloin Casserole with Hash Browns

 pork tenderloin with hash browns

4 Servings


  • 600 grams pork tenderloin
  • 1 yellow onion
  • 2 garlic cloves
  • 200 grams fresh mushrooms
  • 3 dl whip cream (heavy cream)
  • 2 dl white wine
  • 2 tbsp Dijon mustard
  • Butter for frying
  • Canola oil for frying
  • salt & pepper
  • Fresh parsley (or dried if you don't have fresh)
  • Fresh tarragon (or dried if you don't have fresh)
  • 800 grams potatoes (cooked 10 minutes then cooled overnight in the fridge)


  1. Slice the tenderloin in about 1-2 cm slices and season with salt and pepper.
  2. Brown the tenderloin for about 2 minutes on each side in a skillet (with oil and butter) over medium heat. Add the tenderloin into the skillet with the seasoned side down and season the other side.
  3. Meanwhile, chop the onion, mince the garlic, and slice the mushrooms.
  4. Set the tenderloin aside on a plate but save the fat and liquid in the pan.
  5. Add the onion and garlic to the pan and fry for 2 minutes and then add the mushrooms and let fry for 2 more minutes.
  6. Add Dijon mustard and white wine and let it simmer for a minute.
  7. Add the cream and let the sauce simmer for about 4 minutes before you add the tenderloin, then let it simmer for 6 minutes with the tenderloin.
  8. Peel the potatoes and grate grossly.
  9. Add oil to a nonstick pan or a well-seasoned cast iron skillet. Season with salt and pepper.
  10. Press the potatoes with a spatula until the surface is flat in the skillet.
  11. Add a few lumps of butter at the top and let it melt, use a lid if necessary.
  12. When the butter has melted, turn the hash brown using a plate as a cover to get it out of the pan and then add it to the skillet again to brown the other side.
  13. Serve the hash browns with the casserole and a salad.


mushrooms in a carbon steel skillet frying pan

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1 comment

  • Esther Batterton

    how do you print recipe with using up colored ink and 8 sheets of paper?

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