Pork Tenderloin with Mushroom Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe4 out of 5 based on 12 ratings.
Pork Tenderloin with Mushroom Sauce

This recipe makes 3 servings

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Nutritional Info

Per serving: about -
cal 326
pro 31 g
total fat 8 g
sat. fat 1 g
carb 32 g
fibre 3 g
chol 67 mg
sodium 152 mg
% RDI: -
calcium 3
iron 24
vit C 35
folate 12
  • 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.

Ingredients

  • 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

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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