Pork Tenderloin With Mushroom Gravy and Egg Noodles Pork Tenderloin With Mushroom Gravy and Egg Noodles

Pork Tenderloin With Mushroom Gravy and Egg Noodles | Food styling by Claire Stubbs | Prop styling by Paige Weir/judyinc.com Image by: Maya Visnyei

Pork tenderloin makes a leaner yet flavourful substitute in this lighter take on pork chops and gravy. If you like, use shiitake, oyster or portobello
mushrooms in place of the cremini mushrooms.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings



Sprinkle pork with pepper and salt. In nonstick skillet, heat half of the oil over medium-high heat; cook pork, turning once, until browned, about 5 minutes. Remove to plate; keep warm.

In same skillet, heat remaining oil over medium heat; cook mushrooms, garlic and thyme, stirring occasionally, until almost no liquid remains, about 6 minutes. Scrape into bowl; keep warm.

Whisk together broth, cornstarch and 3/4 cup water; stir into skillet. Bring to simmer; cook, scraping up browned bits, until thickened, about 5 minutes.

Return pork and any juices and mushroom mixture to skillet; cook, stirring, until sauce is glossy and thickened, about 3 minutes. Stir in sour cream, mustard and vinegar; cook until juices run clear when pork is pierced and just a hint of pink remains inside, about 2 minutes. Stir in parsley.

Meanwhile, in large saucepan of boiling lightly salted water, cook noodles according to package instructions, adding peas in last 3 minutes of cook time. Drain. Serve pork mixture over noodles and peas.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 436 mg
  • Sugars 4 g
  • Protein 33 g
  • Calories 345.0
  • Total fat 8 g
  • Potassium 1011 mg p
  • Cholesterol 91 mg
  • Saturated fat 2 g
  • Total carbohydrate 35 g


  • Iron 29.0
  • Folate 57.0
  • Calcium 6.0
  • Vitamin A 7.0
  • Vitamin C 10.0
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Lunch & Dinner

Pork Tenderloin With Mushroom Gravy and Egg Noodles