Pork Tenderloin with Mushroom Sauce

By The Canadian Living Test Kitchen

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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.

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This recipe makes 3 servings

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

3 new red potatoes 3 3new red potatopotatoes
1 12 oz pork tenderloins 1 112 oz 12 ozpork tenderloinpork tenderloins
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 cups sliced mushrooms 2 2cups cupssliced mushroommushrooms
2 cloves garlic , minced2 2cloves clovesgarlic, minced
1/2 tsp dried Italian herb seasoning 1/2 1/2tsp tspdried Italian herb seasoning
2/3 cup chicken stock 2/3 2/3cup cupchicken 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.