Pork Tenderloin with Sage and Mushrooms

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March, 2002

Ingredients

  • 2 tablespoons dried sage
  • 2 tablespoons vegetabIe oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (about 1-1/2 lb/750 g)
  • 6 cups sliced mushrooms
  • 2 cloves garlic minced
  • 1 cup beef stock

Method

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.

Nutritional facts Per serving: about

  • Sodium 379 mg
  • Protein 29 g
  • Calories 201.0
  • Total fat 8 g
  • Cholesterol 67 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork Tenderloin with Sage and Mushrooms

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