- 4
- 10 mins
- 40 mins
Ingredients
- 1 1 lb) 1 (1 lb) pork tenderloin, trimmed
- 12 12 3/4-inch oz white potatoes, cut into 3/4-inch chunks
- 12 12 3/4-inch oz sweet potatoes, cut into 3/4-inch chunks
- to and pepper, to taste
- 1 1 1 TBS butter
- 8 8 8 oz mushrooms, thinly sliced
- 3 3 3 garlic cloves, minced
- 1 1 1 onion, chopped
- 1 1/2 1 1/2 1/2 tsp paprika
- 1/4 1/4 1/4 cup flour
- 2 2 2 cups Whole Milk
- 1 1 1 cup chicken broth
- 1 1 1 TBS Dijon mustard
- Chopped fresh parsley
Preparation
Step 1
1. Preheat oven to 375 °F (190 °C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.
2. Place pork in centre of baking dish, tucking thin end underneath. Arrange white potatoes and sweet potatoes around pork. Add salt and pepper to taste. Bake for 20 min.
3. Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms, garlic, onions, paprika and 1/4 tsp (1 mL) each, salt and pepper; sauté for 8 min or until mushrooms are brown. Stir in broth and mustard. Whisk flour into Milk; stir into pan and bring to a boil, stirring. Boil, stirring, for 1 min.
4. Pour sauce over pork and potatoes and roast for 10 to 15 min or until a meat thermometer inserted in thickest part of pork registers 160°F (71°C). Transfer pork to a cutting board; let rest for 5 min. Return potatoes and sauce to oven for 5 min; stir well. Slice pork crosswise; serve with potatoes and sauce. Sprinkle with parsley.
Makes 4 Servings.