SAUCE RECIPE FOR PORK TENDERLOIN RECIPES

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PORK TENDERLOIN WITH WINE SAUCE RECIPE: HOW TO MAKE IT



Pork Tenderloin with Wine Sauce Recipe: How to Make It image

Here’s a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. —Nancy LaVoice, Wexford, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
Dash pepper
1 teaspoon canola oil
1 teaspoon butter
1/4 cup reduced-sodium beef broth
1/4 cup dry red wine or additional reduced-sodium beef broth
1/4 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed

Steps:

  • Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

Nutrition Facts : Calories 259 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 34g protein. Diabetic Exchanges 5 lean meat

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

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

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