Pork Tenderloin with Mushroom Sauce

Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Yield: Serves 4
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 257
  • Fat: 15.2g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 25.3g
  • Carbohydrate: 3.7g
  • Fiber: 1g
  • Cholesterol: 76mg
  • Iron: 1.7mg
  • Sodium: 575mg
  • Calcium: 20mg

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

Preparation

  1. 1. Place a small roasting pan in oven. Preheat oven to 425°.
  2. 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. 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.
Note:

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.

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