Pork Tenderloin and Mushrooms

Sage's Note:

Very tasty and can be prepared ahead and bake before serving. Lovely served with Orzo or Spaetzles

• Total Time: 1 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 pork tenderloins , sliced 1 " thick
• ½ teaspoon salt
• ¼ teaspoon pepper , freshly ground
• 1 shallot , finely minced
• 1 onion , chopped
• 2 garlic cloves , crushed
• 2 cups mushrooms , cut in half
• ½ teaspoon oregano
• ½ teaspoon rosemary
• ¼ cup sherry wine
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon cornstarch
• 3 tablespoons water

Directions:

1. Preheat oven 325F degrees.
2. Heat oil and butter; add pork slices and sear 10 minutes turning over; salt and pepper.
3. Remove and set aside.
4. Add shallot,onions and garlic to the skillet; cook 5 minutes; add mushrooms, oregano and rosemary; cook on High for 5 minutes.
5. Add sherry,chicken broth, tomato paste and pork; dissolve cornstarch in water add to thicken the mixture;cook 2 minute Spoon into an ovenproof casserole; cover.
6. Cook for one hour.

Reviews

[Bergy]

Simple, tasty recipe. I used boneless Country ribs and they were wonderful. I prepared it in the AM and popped it in the oven 1 hour before dinner. Used 4 cloves garlic. Thanks Sage great recipe

[Baby Kato]

This was a lovely meal. The meat was tender, juicy, and oh so delicious. The gravy and vegetables were excellent. We really enjoyed this dish. I served it with my favorite pastas, it was wonderful. Thanks so much for sharing.

[happynana]

Nice meal. I served with orzo. It was a bit too juicy for us and I will use more cornstarch to thicken the gravy next time. Thanks for a nice meal Sage. Made for The Best of Cookbook 2008 Swap.