Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
Serves 4

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.

How to Make It

Step 1

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

Step 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.

Step 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.

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.

Ratings & Reviews

What a waste

Teechurkids
October 19, 2015
 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.

Wow

westlick7
October 15, 2015
I finally have an idea of what to do with a pork tenderloin other then grilling it. It was so delicious. I used low fat sour cream and served with spinach. So yummy........

Easy and Elegant!

Lindsey07
July 11, 2015
I also used fat free Greek yogurt instead of sour cream.  I'm making it again this weekend!

PaulaHacka's Review

steponme
February 24, 2015
N/A

swimmer32's Review

gtg599y
November 01, 2014
I've always struggled with a what to put over pork tenderloin. This is it! Wouldn't change one aspect of it.

skitchen's Review

swimmer32
June 16, 2014
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.

sstokman's Review

cdanjou282
May 02, 2014
Yum! This was delicious! Even my kids asked for more! This is definitely going into the rotation.

westlick7's Review

EMG4EVER
March 08, 2014
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.

EMG4EVER's Review

KelsAisling58
September 21, 2013
N/A

karenfar's Review

karenfar
April 27, 2013
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.