Pork Tenderloin with Mushroom Pan Sauce

Written by armstrongpalooza in Favorite Recipes

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Pork Tenderloin with Mushroom Pan Sauce

Print Recipe
Prep Time 15 minutes
Course dinner, Main Course, supper
Servings 4 servings
Calories 259 kcal

Ingredients
  

  • 1 lb pork tenderloin 454 g
  • 1/4 tsp each of salt & pepper
  • 2 tbsp vegetable oil
  • 2 large shallots finely chopped, or 1 small onion chopped
  • 8 oz cremini mushrooms sliced 226 g
  • 1/4 tsp dried thyme
  • pinch salt & pepper (each)
  • 1/4 cup white wine or chicken broth sodium reduced broth
  • 1 cup chicken broth sodium reduced broth
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 3 tbsp fresh parsley chopped

Instructions
 

  • Preheat oven to 400oF

Pork Tenderlon

  • Sprinkle pork with salt and pepper. 
    In a skillet, heat 1 tbsp of the oil over medium high heat. Brown pork all over.
    Transfer to a foil lined baking sheet. 
    Roast in 400o oven until juice run clear when pork is pierced; about 18 minutes.
    Transfer to a cutting board and cover with foil to let the meat rest. 
    Let stand for 5 minutes before slicing. 

Mushroom Sauce

  • Meanwhile, in same skillet, heat remaining oil over medium high heat. 
    Sauté shallots until softened, about 3 minutes. 
    Add mushroom, thyme, salt and pepper. 
    Sauté until mushrooms are golden; about 6 minutes.
    Add wine and cook until evaporated, stirring and scraping up any brown bits. 
    Add broth and cook for 5 minutes. 
    Mix butter with flour and add to the sauce along with the parsley. 
    Simmer, stirring until thickened. 
    Stir any juices form the pork into the sauce. 

Notes

About 259 calories, 29 g protein, 13 g total fat (3 g saturated fat), 5 g carbohydrates, 1 g fibre, 75 mg cholesterol, 372 mg sodium.
%RDI 2% calcium, 18% iron, 6% vit A, 10% Vic C, 10% folate.
Keyword mushrooms, pork

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