Tested till perfect Pork Tenderloin with Mushroom Sauce

Pork Tenderloin with Mushroom Sauce

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 14 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 3

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
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per serving: about

cal 326 pro 31g total fat 8g sat. fat 1g
carb 32g fibre 3g chol 67mg sodium 152mg

% RDI:

calcium 3 iron 24 vit C 35 folate 12
All rights reserved. Transcontinental Media G.P. © 2014