Pork Tenderloin with Mushroom Sauce

By ngaldi

Ingredients

• Mushroom Sauce:
• 2 lb pork loin
• 1 tbsp butter
• 1 tbsp canola oil
• 1/2 tbsp kosher salt
• 1 tsp pepper
• A few sprigs of fresh rosemary
• A few sprigs of fresh thyme
• 1/2 tsp sage
• 2 bay leaves
• 10 fresh garlic cloves
• 1- 1 1/2 onions
• 1 package sliced mushrooms
• Three diced garlic cloves
• 1 tbsp butter
• 1 tbsp oil
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• Three chopped green onions
• 1/2 cup white wine
• 3/4 cup chicken broth
• Garlic salt (to taste)
• Garlic powder (to taste)

Details

Adapted from thefrugalflambe.com

Preparation

Step 1

Tie loin with three pieces of cooking twine alone the length of loin (to hold it’s shape).
Roll loin in kosher salt and pepper.
Sear all sides of loin on high heat with butter and oil in a Dutch oven.
Cover and reduce heat to low, cook 30-40 minutes or until meat is fully cooked (155 degrees (F) when thermometer is pushed into the center of loin.) 10 minutes into cooking, add whole wrapped cloves of garlic, thyme, sage, rosemary, and bay leaves into pan. Re-cover and continue cooking.
While the loin cooks, heat a medium sized frying pan to medium heat, add 1 tbsp butter and 1 tbsp oil.
Add mushrooms, salt, and pepper, cook until mushrooms are just barely soft.
Add three cloves of chopped garlic, and three chopped green onions.
Season with garlic powder and salt to taste.
Remove pork loin (when fully cooked) from Dutch oven, allow to rest for 10 minutes loosely covered with foil. (Juices will run, have a plan to catch them.)
Add mushroom concoction, white wine, and chicken broth to meat pan. Reduce while the meat rest (let it simmer).
Slice meat, dribble sauce/mushrooms on top.
Serve with fresh green beans or another green veggie- asparagus is brilliant with it, too.