Pork tenderloin in porcini sauce with moskole is the chef's suggestion for those looking for a more pronounced, meaty cuisine in a regional form. At Karczma U Wnuka in Zakopane, at 8 Kościeliska Street, about 300 metres from Krupówki, we serve grilled pork tenderloin in an aromatic sauce of wild porcini, with Podhale potato flatbreads called moskole and fresh salads.
This dish combines the delicacy of noble meat with the depth of forest mushrooms. We grill the tenderloin until juicy, taking care that it stays soft inside, and then pair it with a thick, aromatic sauce made with porcini. The moskole, traditional potato flatbreads baked on a griddle, soak up the sauce beautifully and complete the dish with a regional accent. Salads round it off, bringing freshness and lightness. It is a choice for discerning guests who appreciate the combination of elegant meat with the pronounced, homely character of Podhale cuisine.
The name of the dish refers to the harnaś, the proud highlander robber, and emphasises its strong, masculine character. Porcini have been gathered in the Carpathian forests for centuries, and mushroom sauces belong to the classics of Polish and highlander cuisine. The moskole, meanwhile, are one of the oldest Podhale bakes, once serving the role of bread. If you are looking in Zakopane for a dish that combines noble meat with a truly regional character, tenderloin in porcini sauce is one of the most interesting options on our menu. We serve it in the atmosphere of a historic inn, a few minutes' walk from Krupówki.
Tenderloin in porcini sauce is a choice for a special, slightly more refined dinner in Zakopane, when you want to combine regional character with a touch of elegance. The mushroom sauce and noble meat mean this dish is often chosen by guests celebrating important occasions or looking for something beyond the standard menu. It pairs well with a dry red wine. The porcini season further underlines the autumn-and-winter, forest character of this dish. It is one of those dishes that show Podhale cuisine can be both homely and refined, and that an inn in the centre of Zakopane can surprise even demanding gourmets. It is worth booking a table in advance, especially in season, to be sure of a place in our inn in the centre of Zakopane.
