Easy to cook pork mushroom sauce recipe

     Are you confused when you pay a visit to the grocery store, or butcher for pork because you can't find the right cut of pork to make some of the amazing pork fillet recipes you recently found? It can be frustrating, I am aware firsthand. I found out that a pork fillets and pork tenderloin are one and the same. Pork fillets are fundamentally a petite pork roast, of the finest cut. 

     There are several ways to cook a fillet, and relatively quickly because they are small, like a roast made for one. Although they can be made in a slow-cooker, it's not my favorite method of cooking any petite boneless meat, mainly because they dry out too quickly.Just as there are a number of methods of cooking the pork, there are many more options in pork fillet recipes. 

     I would like to share my all time favorite, a tried and true companion in my recipe box for a very long time now. It's simple, delicious, and versatile all the characteristics I look for in any recipe. But, be certain to make some mashed potatoes with this one!Pork Fillet with Mushroom Gravy4 pork filletsOne can of cream of mushroom soup1 package dry onion soup mix1 garlic clove, mincedblack pepper to taste? cup waterFirst, preheat the oven to 350 F, to ensure the oven is ready when you are. 

     I like to brown my peppered fillets in a Dutch oven, till both sides are a beautiful golden brown. I then remove the fillets from the pot and put them on a plate. Then, I pour a little amount of water in the bottom to 'scrape' up the brown remnants to mix with the water, which will later give wonderful taste to the gravy. 

     I then add about ? of the mushroom soup dried onion soup, and garlic, and stir. The browned meat is then set back in the pot, and topped with both remaining soups. Add the remaining water, if required. Set the cover on and cook for 45 mins to an hour, depending on the thickness of the fillet. When in doubt, I use a meat thermometer.When the meat is fully cooked, I take it out of the Dutch oven and let it stand for at least 5 minutes. 

     This will help keep the pork's normal moisture in. If they're cut too quickly, the moisture isn't sealed, and the end result is a dry piece of meat. But, you will notice when taking the meat out, voila...gravy is already made!The one thing that is left is to sit down to enjoy a fantastic, but simple meal.VARIATIONSTo get more veggies in your diet, add some cut carrots and celery to the pot prior to cooking. 

     This does alter the flavor slightly, by the natural sweetness of the carrots, but in a good way of course.Add a cup of fresh mushrooms and onion to the pot before cooking.Exchange the cream of mushroom soup for cream of celery, particularly if you add the fresh carrots and celery.Omit the dry onion soup mix, and add bacon slices for an unique flavor instead.Bon app?tit, no matter which pork fillet recipe you choose to follow!