Tested till perfect Pork Tenderloin with Mushroom Pan Sauce

Pork Tenderloin with Mushroom Pan Sauce

A company-worthy dinner made in 30 minutes, serve with mashed potatoes on the side for soaking up the delicious Mushroom Pan Sauce.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2008

Recipe4 out of 5 based on 53 ratings.
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    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   
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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.

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Nutritional Information Per serving: about

cal 259 pro 29g total fat 13g sat. fat 3g
carb 5g fibre 1g chol 75mg sodium 372mg

% RDI:

calcium 2 iron 18 vit A 6 vit C 10
folate 10
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