PORK TENDERLOIN WITH MUSHROOM GRAVY

By heathermcginnis

Got this from Canadian Living, February 2015

Ingredients

• 1 lb pork tenderloin, cut in 1" thick rounds
• 1/4 tsp pepper
• pinch salt
• 1 tbsp. olive oil
• 1 lb mushrooms, sliced
• 3 cloves garlic, minced
• 2 tsp chopped fresh thyme
• 1 1/2 cups chicken broth
• 2 tsp corn starch
• 2 tbsp. sour cream
• 2 tsp Dijon mustard
• 1 tsp balsamic vinegar
• 2 tbsp. chopped fresh parsley
• 1/2 cup frozen peas
• 140 g egg noodles

Preparation

Step 1

Sprinkle pork with salt and pepper. In skillet heat 1/2 tbsp. of oil and cook pork till browned, about 5 minutes. Remove from pan - keep warm.

In skillet heat remaining oil and cook mushrooms, garlic and thyme until no liquid remains. About 6 minutes.

Whisk together broth and corn starch. Still into skillet. Bring to simmer and thicken scraping up brown bits. Return pork and any juices to pan and stir until sauce is glossy - about 3 minutes. Add sour cream, mustard and vinegar. Cook till juices run clear on pork - about 2 minutes. Stir in fresh parsley.

Cook noodles according to directions. Add peas in last 3 minutes of cooking time. Drain. Serve pork mixture over top of noodles and peas.