Rating: 4.5 stars
29 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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.

Julianna Grimes
Recipe by Cooking Light January 2012

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a small roasting pan in oven. Preheat oven to 425°.

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  • 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.

Chef'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.

Nutrition Facts

257 calories; fat 15.2g; saturated fat 5.2g; mono fat 6.1g; poly fat 1.2g; protein 25.3g; carbohydrates 3.7g; fiber 1g; cholesterol 76mg; iron 1.7mg; sodium 575mg; calcium 20mg.
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