Oven baked pork in creamy leek mushroom sauce (Schnitzelpfanne)

You won’t believe how EASY and DELICIOUS this German oven baked pork in creamy leek mushroom sauce (Schnitzelpfanne) recipe is!

Baked pork in cream sauce with leek mushroom otherwise known as Schnitzelpfanne in German is one of my mum in law Beate’s favorite dishes to feed the crowd. It’s creamy, easy to make and bursting with flavor.

Made with pork tenderloin, leek, mushrooms, bacon, vegetable stock and heavy cream. It tastes great with Spaetzle (German egg noodles ), pasta (I prefer tagliatelle), fried potatoes, over rice or homemade bread.

The meat is browned in olive oil first, layered next to each other in a casserole dish before pouring over a creamy leek mushroom bacon sauce. After 90 minutes in the oven, the pork in creamy leek mushroom sauce becomes rich, tender and flavorful.

You can substitute pork tenderloin with boneless pork steaks or chops or chicken breasts. You can also make this recipe a day ahead, because the flavor gets better the longer it sits.

Ingredients for oven-baked pork in creamy leek mushroom sauce

• 500 g (1,1 lbs) pork tenderloin
• 400 g (14,1 oz) fresh mushrooms
• 400 g (14,1 oz) fresh leek
• 250 ml (1 cup) heavy cream
• 125 g (4,4 oz) bacon cut into small pieces
• 350 ml (1 ½ cups/ 12 fl oz) vegetable stock
• 2 tablespoons cornstarch (cornflour) (30 g/ 1,1 oz)
• 1 teaspoon dried thyme
• ½ teaspoon salt
• freshly ground pepper to taste
• 2 tablespoons olive oil for searing

How to German make Schnitzelpfanne

Begin by cleaning and slicing mushrooms and leek. Clean the mushrooms with paper towels.

Cut off the stem ends and slice them.

Cut off leek roots and about 1 cm (1/2 inches) from the green tops. Then cut the leek in the middle, such that in the end you have a part with dark green leaves and white to light green leek part, as show on the photo below.

Remove the outer layer of white to light green leek part and slice thinly into rings. Rinse the leek greens very well under running water, leaf by leaf and chop finely.

Pat dry pork tenderloin with paper towels and cut it into medallions.

Heat 2 tablespoons olive oil in a large pan or pot at medium high heat and sear the medallions. Don’t overcrowd the pan with the meat. You want to get that nice brown color and flavor.

Remove the meat and put it in a casserole dish layered next to each other. Season the meat with salt (from ½ teaspoon salt) and pepper. Preheat the oven to 180 °C (356 °F), with both top and bottom heat.

In the same pan (without adding extra oil) fry bacon until nicely brown and crispy. Remove from the pan (or whatever you’re using) and set aside.

In the same fat, add mushroom slices and let cook for about 2 minutes.

Sprinkle with cornstarch (corn flour) and mix very well.

Stir in heavy cream and vegetable stock.

Add leek, bacon and dried thyme.

Bring to a boil, season with freshly ground pepper and the remaining salt and remove from the heat. Pour the sauce evenly all over the meat.

Cover the casserole dish with aluminum foil and bake for 1 hour.

After 1 hour remove the foil

and bake for another 30 minutes.

Done!!

Love this baked pork in creamy mushroom sauce recipe? Try my Pork tenderloin in creamy mushroom sauce recipe, too.

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