Pork Tenderloin with Creamy Mushroom Sauce

This recipe comes from one of those days where we wanted to make dinner simple with the random ingredients in the fridge. After testing it a couple of times, it’s become a flavorful favorite. The best part? It comes together in less than 45 minutes and can be easily doubled for a bigger crowd.

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Start by prepping the shallot and mushrooms. Remove the stems and cut the mushrooms into quarters. Set aside while browning the pork.

Salt and pepper the pork well. Place in a very warm skillet in a bit of olive oil.

Sear on one side until the juices release, about 5-7 minutes. Then turn and cook the same on the other side.

Once the tenderloin is browned on both sides, place in the oven in a baking dish. Roast for about 20 minutes more at 300 degrees.

Make the sauce while the tenderloin is in the oven. This will go quickly so be sure to have the prep work done ahead of time.

In the same skillet, add the butter. (the skillet may have to cool a bit after browning the tenderloin in order not to burn the butter) Once the butter melts, add the shallots. Sauté for a few minutes until soft. Next add the mushrooms. Cook until brown and most the their juices have evaporated. Add the garlic and cook for just a minute. Next, toss in the flour, mixing it in thouroughly.

Add the white wine next, whisking vigorously until most has evaporated.

Finishing Up the Sauce

Add the chicken stock and herbs. Cook for a few minutes allowing all to blend in.

The last step in the sauce is to add the cream. Whisk in well. Cook until warmed through and slightly thickened, but do not boil. Don’t forget to remove the thyme and rosemary sprigs.

Cooked to perfection at medium with just a bit of pink. Once it’s sliced, platter and pour some sauce over. There will be extra sauce to serve on the side.

So tasty and pretty easy to make. Serve with rice or mashed potatoes and a salad and this could be a really nice small dinner party dish as well!

Yield: 4

Author: Jennifer Hipskind

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Pork Tenderloin With Creamy Mushroom Sauce

Pork tenderloin draped in a velvety, homemade creamy mushroom sauce. This dish is a celebration of savory flavors, perfect for a cozy night in or a special dinner party

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 1 Pork Tenderloin
• 1 tablespoons Olive Oil
• 8 oz Baby Portobella Mushrooms, stemmed and quartered
• 1/2 Shallot finely diced (about 1/4 cup)
• 2 cloves Garlic, minced
• 2 tablespoons butter
• 1 tablespoon Flour
• 1/2 White Wine
• 1 cup chicken stock
• 1/3 cup heavy cream

Instructions

1. Preheat oven to 300 degrees.
2. Salt and pepper the pork all around. Pan sear pork until brown on all sides 3-5 minutes a side. Transfer to a warmed baking dish and place in the oven. Bake while making the sauce until the internal temperature reaches 160 degrees. About 15-20 minutes.
3. Remove the pan from the heat for a minute or two to cool.
4. Add the butter and return the pan to medium low heat.
5. Add the shallots to the pan and sauté for 2-3 minutes until fragrant. Add the mushrooms. Let them cook until they begin to soften, about 2-3 minutes. Add the minced garlic.
6. Next add the flour, stirring well into the mushroom mixture.
7. Add the Wine. Deglaze the pan a bit.
8. Add the Rosemary, Thyme and Parsley.
9. Pour in the Chicken Stock. Bring to a slight simmer, reduce heat, cover and simmer about 5 minutes to allow the flavors to blend.
10. Remove the lid. Stir in heavy cream and fully incorporate. Warm but do not boil. Keep warm while finishing the pork.
11. Remove the pork from the oven. Let rest about 5-10 minutes. Slice and place in a deep platter. Pour the sauce over to desired amount. (There will be extra sauce for the side). Serve at once. Enjoy!