Pork Tenderloin with Mushroom Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Pork Tenderloin with Mushroom SauceChallenge: My husband, James, and I have to squeeze dinner between shifts — literally. James is an electronics engineering technician who works nights, so we're tight for time when I get home. It's important that we share a meal together. Solution: Pork tenderloins weigh about 12 oz (375 g), which is the ideal amount for three servings — two at suppertime and leftovers for James's lunch. James loves sauce, and here it serves to keep the meat moist when reheated in the office microwave.4 out of5based on11 ratings. 1 user reviews.
Pork Tenderloin with Mushroom Sauce

This recipe makes 3 servings

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Nutritional Info

Per serving: about -
cal 326326 cal
pro 31 g31g pro
total fat 8 g8g total fat
sat. fat 1 g1g sat. fat
carb 32 g32g carb
fibre 3 g3g fibre
chol 67 mg67mg chol
sodium 152 mg152mg sodium
% RDI: -
calcium 33 calcium
iron 2424 iron
vit C 3535 vit C
folate 1212 folate

Challenge: My husband, James, and I have to squeeze dinner between shifts — literally. James is an electronics engineering technician who works nights, so we're tight for time when I get home. It's important that we share a meal together. Solution: Pork tenderloins weigh about 12 oz (375 g), which is the ideal amount for three servings — two at suppertime and leftovers for James's lunch. James loves sauce, and here it serves to keep the meat moist when reheated in the office microwave.

Ingredients

Preparation

Pierce potatoes all over with fork. Place in microwaveable dish. Pour in 1/4 cup (50 mL) water; cover and microwave at High for 6 minutes or until tender. Set aside.

Sprinkle pork with half each of the salt and pepper. In ovenproof skillet, heat oil over high heat; brown pork on all sides. Transfer to plate. Reduce heat to medium-high; cook mushrooms, garlic, seasoning and remaining salt and pepper for 5 minutes or until browned and liquid is evaporated. Stir in stock. Return pork to skillet.

Transfer skillet to 425°F (220°C) oven; cook for 15 minutes or until just a hint of pink remains inside pork. Let stand for 5 minutes; slice thinly. Serve with sauce and potatoes.

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