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Taste of The Baja

High Quality Mexican Gourmet Preserves

Pork Tenderloin with Mushrooms and Onions

Created by Luiza Lanoy.


Note: Try this recipe using our Piña Olé (pineapple, apple, plantains, dried cranberries and lots of Káluha)


  • 2 pork tenderloins scaloppinied
  • Dust of flour for pork tenderloin
  • Equal amount of olive oil and butter divided in two
  • Small box of white or brown mushrooms thinly sliced
  • Large red onion thinly sliced
  • ¼ to ½  of CSB Brandy Delight
  • Water sufficient to make a thick sauce.
  • Salt and pepper to taste


  • In a wok heat up equal amounts of butter and olive oil.  Cook the mushrooms until lightly browned.  Add the onions and cook until wilted.  Add 1/4 to 1/2 jar of CSB Brandy Delight.  Add sufficient water to make a thick sauce. Salt and pepper to taste.


  • Cut off ¨head¨ and ¨tail¨ of pork tenderloin
  • Cut into slices about 1/2 inch thick
  • Pat with the edge of a plate to scallopini them
  • Dust with flour on both sides.
  • In large frying pan heat equal amounts of olive oil and butter
  • Fry 3 or 4 slices at a time in a hot pan until golden brown but not cooked throughout.
  • Continue the process until all slices are cooked.


  • Mix the mushroom and onion sauce mix.  Heat until pork is to desired doness.  Check for seasoning.


  • Serve either on individual plates over a cup of rice or on a platter over a mound of rice.  Top with more jam


Serve with vegetables.

Mermeladas de La Baja California Sur S. de RL. de C.V.

Manuel Encinas s/n, Colonia El Manglito, La Paz Baja California Sur, México, C.P.23060

+52 1 612 348 3852