Pork Tenderloin with Sage and Mushrooms
Glazed carrots and mashed potatoes are suitable side dishes for this family-friendly meal. If you're a mushroom lover, add 2 cups (500 mL) sliced stemmed shiitake mushrooms along with the regular variety.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 201 |
| pro | 29 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 67 mg |
| sodium | 379 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 19% |
| vit A | 1% |
| vit C | 5% |
| folate | 6% |
-
2 tbsp (25 mL) dried sage
2 tbsp (25 mL) vegetable oil
1/2 tsp (2mL) each salt and pepper
2 (about 1 1/2 lb/750 g) pork tenderloins
6 cups (1.5 L/1 lb /500 g) sliced mushrooms
2 cloves garlic, minced
1 cup (250 mL) beef stock
Preparation:
In small bowl, combine sage, 1 tsp (5 mL) of the oil, salt and pepper; rub evenly over pork to coat.
In ovenproof skillet, heat half of the remaining oil over medium-high heat; brown pork all over. Remove pork from pan and set aside.
Add remaining oil to pan; cook sliced mushrooms and minced garlic, stirring occasionally, until golden and no liquid remains, about 6 minutes. Add beef stock; bring to boil.
Return pork to pan. Place in 425°F (220°C) oven; roast until just a hint of pink remains inside pork, about 15 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes. Slice thinly and serve with sauce.
In ovenproof skillet, heat half of the remaining oil over medium-high heat; brown pork all over. Remove pork from pan and set aside.
Add remaining oil to pan; cook sliced mushrooms and minced garlic, stirring occasionally, until golden and no liquid remains, about 6 minutes. Add beef stock; bring to boil.
Return pork to pan. Place in 425°F (220°C) oven; roast until just a hint of pink remains inside pork, about 15 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes. Slice thinly and serve with sauce.
Source
Canadian Living Magazine: March, 2002
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