Pork Tenderloin with Mushroom Sauce

Cooking Light Recipe Calories: 257 Fat: 15.2g Saturated fat: 5.2g Monounsaturated fat: 6.1g Polyunsaturated fat: 1.2g Protein: 25.3g Carbohydrate: 3.7g Fiber: 1g Cholesterol: 76mg Iron: 1.7mg Sodium: 575mg Calcium: 20mg

Photo by Stephanie M.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 1

    (1-pound) pork tenderloin, trimmed

  • 3/4

    teaspoon kosher salt, divided

  • 1/2

    teaspoon freshly ground black pepper

  • 2

    tablespoons olive oil, divided

  • 1

    (8-ounce) package button mushrooms, thinly sliced

  • 3

    garlic cloves, minced

  • 2

    tablespoons white wine vinegar

  • 1

    cup fat-free, lower-sodium chicken broth

  • 1/4

    cup creme fraiche or sour cream

  • 2

    teaspoons Dijon mustard

  • 3

    tablespoons chopped fresh flat-leaf parsley

Directions

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

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