Cook Along with Chef Deniz: Crispy Pork Tenderloin with Porcini Sauce and Sage Spaetzle

May 22, 2020

Cook Along with Chef Deniz: Crispy Pork Tenderloin with Porcini Sauce and Sage Spaetzle

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 3 with Chef Deniz and follow along on your own schedule.

Tonight, we also featured a BC Wine Lakeside Cellars Pinot Noir & Portage White - buy local!

Crispy Pork Tenderloin with Porcini Sauce and Sage Spaetzle

Yields 2 portions. Originally presented live at our Thursday Cook-Along live class on May 21st at 5:30 PM on Facebook Live with Chef Deniz.

Ingredients for Pork:

  • 1 pork tenderloin, silver skin taken off and ends trimmed
  • 4 sage leaves
  • 50 ml all purpose flour
  • 1 egg
  • 100 ml panko bread crumbs
  • 20 ml olive oil

Ingredients for Sauce:

  • 10 gr dried porcini powder
  • 100 gr crimini or any other mushroom variety, diced
  • 1 shallot fine diced
  • 2 cloves of garlic
  • 50 ml dry white wine
  • 10 ml sherry vinegar
  • 50 ml heavy cream

Ingredients for Spaetzle:

  • 1/2 cup flour
  • 30 ml homomilk
  • 1 egg
  • 2 ml freshly grated nutmeg
  • 5 ml salt
  • colander
  • Watercress to garnish
  • *Available from Well Seasoned


    1. First make the spaetzle dough. Mix eggs and milk, whisk until combined. Add the rest of the ingredients and make a loose dough. Leave to rest.
    2. Cut the pork tenderloin into 2 equal pieces. Pound out the fillets, side down up and in between two large plastic wrap until it is 1/2’’ thickness. Cut sage and mix with olive oil and fillets and rest for 10minutes. Then sprinkle the pork fillets with salt on both sides, dip in flour and shake off excess. Dip in whipped egg, coat well, let excess drain and dip in panko bread crumbs. Reserve.
    3. In a sauce pot cook the shallots and garlic in olive oil until soft, but no colour for 3 minutes. Add the diced mushrooms and sauté 3 more. Season liberally with salt. Deglaze with sherry vinegar, let it evaporate. Add the white wine and reduce by 1/2. Add the cream and the porcini powder, simmer for 5 minutes. Adjust seasoning.
    4. Bring 3 litres of salted water to a boil. Pass the dough mix from a colander into boiling water. Simmer 1 minute or until everything floats to the top. In a separate large pan, melt the butter and add cooked spaetzle, brown lightly. Keep warm. Pour 1/4" of olive oil in a heavy bottomed pan. Heat the oil to 300F and fry the pork fillets 3 minutes on each side for medium doneness. Further you cook it, more well done it will be, but preference is yours. Drain the steaks on a paper towel, serve with spaetzle and porcini sauce. Garnish with watercress or preferred greens.
    5. Prep Time: 30 Minutes

    1. Cook time: 60 Minutes

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