Pork Tenderloin with Mushroom Sauce
Servings: 4
Ingredients:
Pork Tenderloin with Mushroom Sauce
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 235 |
| pro | 28 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 69 mg |
| sodium | 206 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 11% |
| vit A | 1% |
| vit C | 2% |
| folate | 5% |
-
1 pkg (14 g) dried mixed mushrooms
1 pork tenderloin (about 1 lb/500 g)
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 shallot (or half small onion), minced
3 cloves garlic, minced
2 tbsp (25 mL) brandy or chicken stock
2 tbsp (25 mL) 10% cream
Preparation:
In small heatproof bowl, cover and soak mushrooms in 1 cup (250 mL) boiling water until softened, about 10 minutes. With slotted spoon, remove and pat dry; coarsely chop and set aside. Strain liquid into measure; add enough water to make 3/4 cup (175 mL). Set aside.
Sprinkle pork with salt and pepper. In large ovenproof skillet, heat half of the oil over medium-high heat; sear pork all over, about 6 minutes. Roast in 400°F (200°C) oven for about 15 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to cutting board and tent with foil; let stand for 5 minutes before carving into 1-inch (2.5 cm) thick slices.
Meanwhile, in same skillet, heat remaining oil over medium-low heat; cook shallot, garlic and mushrooms, stirring occasionally, until softened and golden, about 6 minutes.
Stir in brandy; boil until almost no liquid remains, about 30 seconds. Stir in reserved soaking liquid and cream; simmer until reduced to about 1/2 cup (125 mL), about 10 minutes. Stir in accumulated pork juices. Serve with pork.
Sprinkle pork with salt and pepper. In large ovenproof skillet, heat half of the oil over medium-high heat; sear pork all over, about 6 minutes. Roast in 400°F (200°C) oven for about 15 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to cutting board and tent with foil; let stand for 5 minutes before carving into 1-inch (2.5 cm) thick slices.
Meanwhile, in same skillet, heat remaining oil over medium-low heat; cook shallot, garlic and mushrooms, stirring occasionally, until softened and golden, about 6 minutes.
Stir in brandy; boil until almost no liquid remains, about 30 seconds. Stir in reserved soaking liquid and cream; simmer until reduced to about 1/2 cup (125 mL), about 10 minutes. Stir in accumulated pork juices. Serve with pork.
Source
Canadian Living Magazine: December 2007
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For more ideas on cooking with Real Cream, click here |
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