Pork Tenderloin with Mushroom Pan Sauce
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 259 |
| pro | 29 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 75 mg |
| sodium | 372 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 18% |
| vit A | 6% |
| vit C | 10% |
| folate | 10% |
-
1 lb (500 g) pork tenderloin
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) vegetable_oil
2 large shallots, finely chopped (or 1 small onion, chopped)
8 oz (250 g) cremini mushrooms, sliced
1/4 tsp (1 mL) dried thyme
Pinch each salt and pepper
1/4 cup (50 mL) white wine or sodium-reduced chicken broth
1 cup (250 mL) sodium-reduced chicken broth
1 tbsp (15 mL) each butter, softened, and all-purpose_flour
3 tbsp (45 mL) chopped fresh parsley
Preparation:
Sprinkle pork with salt and pepper. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown pork all over. Transfer to foil-lined baking sheet; roast in 400°F (200°C) oven until juices run clear when pork is pierced, about 18 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.
Meanwhile, in same skillet, heat remaining oil over medium-high heat; saut?hallots until softened, about 3 minutes. Add mushrooms, thyme, salt and pepper; saut?ntil mushrooms are golden, about 6 minutes.
Add wine; cook until evaporated, stirring and scraping up any brown bits. Add broth; cook for 5 minutes.
Mix butter with flour and add to sauce along with parsley; simmer, stirring, until thickened. Stir any juices from pork into sauce. Serve with pork.
Meanwhile, in same skillet, heat remaining oil over medium-high heat; saut?hallots until softened, about 3 minutes. Add mushrooms, thyme, salt and pepper; saut?ntil mushrooms are golden, about 6 minutes.
Add wine; cook until evaporated, stirring and scraping up any brown bits. Add broth; cook for 5 minutes.
Mix butter with flour and add to sauce along with parsley; simmer, stirring, until thickened. Stir any juices from pork into sauce. Serve with pork.
Source
Canadian Living Magazine: September 2008
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