Pork Tenderloin With Mushroom Sauce Recipe

Name: Pork Tenderloin With Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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Place a small roasting pan in oven. Preheat oven to 425u00b0.
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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 425u00b0 for 20 minutes or until a thermometer inserted in the thickest portion of pork registers 145u00b0, 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; saute 4 minutes, stirring occasionally. Add garlic, and saute 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 creme fraiche 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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Wine Match: Look to California for a wallet-friendly wine to pair with this recipe. Highlight the dish's meaty pork tenderloin and creamy, earthy mushrooms with a light, fruity red like The Naked Grape's Pinot Noir ($9). --Gretchen Roberts
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379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (1-pound) pork tenderloin, trimmed, 3/4 teaspoon kosher salt, divided, 1/2 teaspoon freshly ground black pepper, 2 tablespoons olive oil, divided, and more.

Yes, Pork Tenderloin With Mushroom Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin With Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions