Place a small roasting pan in oven. Preheat oven to 425°.
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.
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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Awful is the first word that came to my mind for the taste of this sauce. I rescued it with some whipping cream and brandy and then it was just palatable. As originally cooked (and with amendments) consistency was runny and unappealing. Original taste heavy on sour cream and light on anything else. I had mushrooms, sour cream, and a pork tenderloin in my fridge and wanted to use them together-found this recipe which read well. A waste of excellent ingredients that could have been put to better use.
This was a great recipe. I used centre cut pork chops and lightly dusted them with porcini dust (I grind dried porcinis in my spice grinder). I also had to use yogurt instead of sour cream. Finally, I used a wild mushroom blend and shitake mushrooms.
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.
I made this for my husband and I and it was better than it sounded - SO good!! I made the full recipe for the 2 of us but had a smaller tenderloin (about 12-ounces) that we didn't finish. I did add about 1/2 cup sliced onions to the sauce and it was a nice addition. I served it with Roasted Parsnips, Tomatoes, Scallions and baby red potatoes for a great Friday night dinner.
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