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Pork Tenderloin with Mushroom Sauce

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield Serves 4
Serve this pork recipe with stone-ground yellow grits to soak up the tangy, creamy sauce that's made with creme fraiche and Dijon mustard.

Ingredients

  • 1 (1-pound) pork tenderloin, trimmed
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 (8-ounce) package button mushrooms, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons white wine vinegar
  • 1 cup fat-free, lower-sodium chicken broth
  • 1/4 cup creme fraiche or sour cream
  • 2 teaspoons Dijon mustard
  • 3 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 257
  • fat 15.2 g
  • satfat 5.2 g
  • monofat 6.1 g
  • polyfat 1.2 g
  • protein 25.3 g
  • carbohydrate 3.7 g
  • fiber 1 g
  • cholesterol 76 mg
  • iron 1.7 mg
  • sodium 575 mg
  • calcium 20 mg

How to Make It

  1. Place a small roasting pan in oven. Preheat oven to 425°.

    Cleaning Mushrooms
  2. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add 1 tablespoon olive oil to preheated pan, and swirl to coat. Add pork to pan. Roast at 425° for 20 minutes or until a thermometer inserted in the thickest portion of pork registers 145°, turning after 10 minutes. Remove pork from pan, and let stand for 10 minutes.

  3. Place roasting pan over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Stir in vinegar, and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until liquid almost evaporates, stirring occasionally. Stir in remaining 1/4 teaspoon salt and broth; bring to a boil. Cook until liquid is reduced to 1/3 cup (about 7 minutes). Remove from heat, and stir in crème fraîche and mustard. Cut pork crosswise into slices. Place 3 ounces pork on each of 4 plates, and top each serving with about 2 1/2 tablespoons sauce. Garnish with parsley.

Cook's Notes

Wine Match: Look to California for a wallet-friendly wine to pair with this recipe. Highlight the dish's meaty pork tenderloin and creamy, earthy mushrooms with a light, fruity red like The Naked Grape's Pinot Noir ($9). --Gretchen Roberts

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.