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Ingredients
- ROASTED PORK TENDERLION
- 1 lb pork tenderloin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 Tablespoon oil
- MUSHROOM SAUCE (OPTIONAL)
- 1 tablespoon olive oil
- 1/2 onion diced
- 12 oz sliced mushrooms cremini or white
- 1/4 teaspoon dried thyme
- salt and ground pepper to taste
- 1/2 cup white wine
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter softened
- 1 tablespoon all purpose flour
- 3 tablespoon fresh parsley
Details
Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from spendwithpennies.com
Preparation
Step 1
PORK TENDERLOIN
Preheat oven to 400° F. Line a baking sheet with foil
Season the pork with salt and pepper (add chopped fresh herbs if desired).
Heat oil and brown the pork evenly in a frying pan. Place on baking sheet.
Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F (While the tenderloin is cooking, begin to prepare the mushroom sauce)
Allow to rest for at least 5 minutes before slicing.
MUSHROOM SAUCE
Saute onion in oil until softened, about 3-5 minutes.
Add mushrooms, thyme and salt and pepper. Cook till mushrooms have released juices.
Add the wine to deglaze and loosen any bits off pan. Add the chicken broth and Worcestershire sauce and bring to a low boil for 2-3 minutes.
Melt butter. Add the flour and parsley to melted butter.
Whisk into broth and bring to a boil. Let cook 1 minute.
Simmer until thickened and serve over sliced tenderloin.
RECIPE NOTES
*You can add some of the juices that escape from the tenderloin while it rests to the gravy for extra flavour.
NUTRITION INFORMATION Calories: 286, Fat: 14g, Saturated Fat: 3g, Cholesterol: 81mg, Sodium: 494mg, Potassium: 855mg, Carbohydrates: 7g, Fiber: 1g, Sugar: 3g, Protein: 26g, Vitamin A: 6.8%, Vitamin C: 13.9%, Calcium: 2.7%, Iron: 12.8%
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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