Baked Pork Tenderloin with Parmesan Mushroom Sauce

Between me and a good dish of meat (pork or beef) with creamy mushroom sauce, there is always an immediate connection. Growing up, it was one of the dishes that I constantly had in spite of my reluctance in eating creamy food. My Mom's was my favorite and given an array of different kinds of dishes in a long buffet table, I would just pick on the others and leave a big space for her pork (or beef) with mushroom sauce. It's the smoothness of the combination of flavors that I liked where nothing was clashing against one another.

But those were the wonderful days, memories that I kept close to me, with the taste and smell still lingering around me like they were just yesterday. I never got my Mom's recipe so I cannot recreate it and maybe I would just let it remain like that. A memory of a dish that I associate with her. Maybe one day I will tackle the bits and pieces of what I remember about it but for now, I made something on my own that's completely different from hers but reminiscent of her dish anyway. One side of cooking that I love so much is how things can be connected to a beautiful memory of something or someone who inspired me to do it. 

If you like rich flavors, then you just might like this. The whole dish is cooked both on the stove and in the oven with two kinds of cheese, Parmigiano Reggiano (or Parmesan) and Emmentaler serving as a topping to a create a delicious cheesy crust. I chose both cheese because Emmentaler is mild and not overpowering while Parmigiano Reggiano goes very well with almost all kinds of dishes. Eat it freshly-cooked so you can maximize the flavors of the dish.

You can get this Baked Pork Tenderloin with Parmesan Mushroom Sauce recipe at She Knows, a site where I constantly share my recipes. If you want to see more of my recipes there, go to my Profile Page. Enjoy your weekend!

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