PORK TENDERLOIN SAUCE RECIPE RECIPES

PORK TENDERLOIN WITH MUSHROOM PAN SAUCE RECIPE

Pork Tenderloin With Mushroom Pan Sauce Recipe image

This dish comes together very quickly. The sauce is so scrumptious! Serve it with something like rice or mashed potatoes so as not to leave a drop behind.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb pork tenderloin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 large shallots, finely chopped
8 ounces cremini mushrooms, sliced
1/4 teaspoon dried thyme
1 pinch salt
1 pinch ground black pepper
1/4 cup white wine
1 cup chicken broth
1 tablespoon butter, softened
1 tablespoon all-purpose flour
3 tablespoons fresh parsley, chopped

Steps:

Sprinkle the pork with salt and pepper.
In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
Saute the shallots until softened, about 3 minutes.
Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
Add the wine and cook until evaporated, stirring and scraping up any brown bits.
Add the broth and cook for 5 minutes.
Mix the butter with the flour and add to the sauce along with the parsley.
Simmer, stirring, until thickened.
Stir any juices from the pork into the sauce.
Serve with the pork.

Nutrition Facts : Calories 353.9, FatContent 14.9, SaturatedFatContent 4.4, CholesterolContent 89.7, SodiumContent 486.7, CarbohydrateContent 19.7, FiberContent 2.5, SugarContent 6.4, ProteinContent 36.8

PORK TENDERLOIN WITH MUSHROOM PAN SAUCE RECIPE

Pork Tenderloin With Mushroom Pan Sauce Recipe image

This dish comes together very quickly. The sauce is so scrumptious! Serve it with something like rice or mashed potatoes so as not to leave a drop behind.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb pork tenderloin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 large shallots, finely chopped
8 ounces cremini mushrooms, sliced
1/4 teaspoon dried thyme
1 pinch salt
1 pinch ground black pepper
1/4 cup white wine
1 cup chicken broth
1 tablespoon butter, softened
1 tablespoon all-purpose flour
3 tablespoons fresh parsley, chopped

Steps:

Sprinkle the pork with salt and pepper.
In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
Saute the shallots until softened, about 3 minutes.
Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
Add the wine and cook until evaporated, stirring and scraping up any brown bits.
Add the broth and cook for 5 minutes.
Mix the butter with the flour and add to the sauce along with the parsley.
Simmer, stirring, until thickened.
Stir any juices from the pork into the sauce.
Serve with the pork.

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Category Dinner
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