Use a stainless steel pan instead of a nonstick here, if possible. A stainless surface will better collect fond (also known as browned bits) from the pork, which is then deglazed to lend rich flavor to the mushrooms and onions as they cook.
2 tablespoons canola oil
1 (1-lb.) pork tenderloin, trimmed
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
12 ounces sliced shiitake mushroom caps
3 cups frozen pearl onions, thawed
2 tablespoons chopped fresh thyme
Est. added sugars 0g
How to Make It
Heat oil in a large high-sided skillet over medium. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook, turning occasionally, until browned on all sides and a meat thermometer inserted into thickest portion registers 145°F, about 15 minutes. Remove pork from pan; keep warm.
Add mushrooms, onions, thyme, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper to pan; cook, stirring and scraping pan to loosen browned bits from bottom of pan, until vegetables are soft, about 7 minutes. Cut pork crosswise into thin slices; serve with mushrooms and onions.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.