Pork Tenderloin with Mushroom Sauce
This recipe makes 3 servings
|Per serving: about||-|
|total fat||8 g|
|sat. fat||1 g|
- Portion size: 3
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.
- 3 3new red potatopotatoes
- 1 12 oz 112 ozpork tenderloinpork tenderloins
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 1 tbsp 1tbspvegetable oil
- 2 cups 2cupssliced mushroommushrooms
- 2 cloves 2clovesgarlic, minced
- 1/2 tsp 1/2tspdried Italian herb seasoning
- 2/3 cup 2/3cupchicken stock
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.