This was a phenomenal recipe and a great one to have on hand for when you have guests over. It took more time to thoroughly cook the pork (~34 minutes), but it was because I was using a broiler pan rather than a roasting pan and did not preheat the pan prior because I forgot to. In the end, the pork came out perfectly tender and the mushroom sauce was amazing. I plan on adding some fresh thyme the next time I make this dish because I love the flavor combo of thyme and mushrooms.
Pork Tenderloin with Mushroom Sauce
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- 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
- 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
- 1. Place a small roasting pan in oven. Preheat oven to 425°.
- 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.
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
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