Pork Tenderloin with Mushrooms and Onions

Name: Pork Tenderloin with Mushrooms and Onions
Total time: 23 min
Yield: Serves 4 (serving size: 3 oz. pork and about 1 cup mushroom mixture)
Ingredients: 2 tablespoons canola oil; 1 (1-lb.) pork tenderloin, trimmed; 1 teaspoon kosher salt, divided; ¾ teaspoon black pepper, divided; 12 ounces sliced shiitake mushroom caps; 3 cups frozen pearl onions, thawed; 2 tablespoons chopped fresh thyme

2 Ratings
2 Reviews

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.

By Robin Bashinsky

This Story Originally Appeared On cookinglight.com

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Credit: Hector Manuel Sanches; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro Levine

Recipe Summary

active:

23 mins

total:

23 mins

Yield:

Serves 4 (serving size: 3 oz. pork and about 1 cup mushroom mixture)

Nutrition Info

Ingredients

2 tablespoons canola oil
1 (1-lb.) pork tenderloin, trimmed
1 teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
12 ounces sliced shiitake mushroom caps
3 cups frozen pearl onions, thawed
2 tablespoons chopped fresh thyme

Directions

Step 1
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.

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Step 2
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.

Nutrition Facts

Per Serving:

243 calories; fat 9.8g; saturated fat 1.4g; mono fat 5.3g; poly fat 2.5g; protein 27g; carbohydrates 12g; fiber 2g; cholesterol 74mg; iron 2mg; sodium 560mg; calcium 25mg; sugars 6g.

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daneanp

07/25/2018

Is this recipe missing an ingredient? Flavors were good here, but the pan really needs to be deglazed with some chicken broth or white wine and then simmered with the mushrooms and onions. I thought perhaps the shiitakes would release more liquid but they really didn't. Served over lightly buttered egg noodles. Doubt I'd make this again as written though.

crafty93

02/22/2017

This was just ok. Nothing special. I'd have given it three stars except for the fact that it required a lot of (expensive) shitake mushrooms. Bummer to have it be not great AND expensive. There are better pork recipes in the Cooking Light collection

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Pork Tenderloin with Mushrooms and Onions

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Pork Tenderloin with Mushrooms and Onions

Account

Pork Tenderloin with Mushrooms and Onions

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Pork Tenderloin with Mushrooms and Onions