Prep 10 mins
Cook 30 mins
This dish comes together very quickly. The sauce is so scrumptious! Serve it with something like rice or mashed potatoes so as not to leave a drop behind.
- 453.59 g pork tenderloin
- 1.23 ml salt
- 1.23 ml ground black pepper
- 29.58 ml vegetable oil
- 2 large shallots, finely chopped
- 226.79 g cremini mushrooms, sliced
- 1.23 ml dried thyme
- 0.25 ml salt
- 0.25 ml ground black pepper
- 59.14 ml white wine
- 236.59 ml chicken broth
- 14.79 ml butter, softened
- 14.79 ml all-purpose flour
- 44.37 ml fresh parsley, chopped
- Sprinkle the pork with salt and pepper.
- In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
- Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
- Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
- Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
- Saute the shallots until softened, about 3 minutes.
- Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
- Add the wine and cook until evaporated, stirring and scraping up any brown bits.
- Add the broth and cook for 5 minutes.
- Mix the butter with the flour and add to the sauce along with the parsley.
- Simmer, stirring, until thickened.
- Stir any juices from the pork into the sauce.
- Serve with the pork.
Really easy to make and tasted awesome! Will definitely make this one again.
Plus a few more stars. Quick , easy and totally delicious. I used a couple of portabellas and some button mushrooms. I served it with baked potatoes. Definite keeper for us and going in my divine recipes of 2009 CB Made for Photo forum for the April Cooking with Spirits game