1/4 Photos of Pork Tenderloin With Mushroom Sauce
This is from a special edition of Coup de Pouce. This is an espress recipe.
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- 1In a small bowl (heat resistant), soak mushrooms in 1 cup of boiling water for about 10 minutes or until they have softened. With a skimmer, remove the mushrooms from the water, sponge them and roughly chop them. Set aside. In a fine sieve placed on a measuring cup, strain the liquid of the mushrooms. Add enough water to obtain 3/4 cup of liquid. Set aside.
- 2Sprinkle salt and pepper on the pork tenderloins. In a large skillet oven-proof, heat half the oil at medium-high heat. Add pork and brown on each side for about 6 minutes. Keep cooking in a preheated oven of 400 F for about 15 minutes or until pork is lightly pink inside. Put pork tenderloins in a plate and cover with foil paper, without stretching. Let rest 5 minutes, then cut in slices of 1 inch thick.
- 3Meanwhile, in the skillet, heat remaining oil at medium-low heat. Add shallot, garlic, mushrooms and cook, stirring occasionnaly, for about 6 minutes or until veggies are browned and softened. Add brandy and let simmer for about 30 seconds or until almost all evaporated. Add the liquid of the mushrooms and cream, let simmer for about 10 minutes or until sauce has reduced to about 1/2 cup. Add cooking juice of the pork and stir. Serve the pork with the mushroom sauce.
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Nutritional Facts for Pork Tenderloin With Mushroom Sauce
Serving Size: 1 (142 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 233.7
- Calories from Fat 105
- Total Fat 11.6 g
- Saturated Fat 2.7 g
- Cholesterol 76.4 mg
- Sodium 208.4 mg
- Total Carbohydrate 2.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 23.9 g
The following items or measurements are not included:
dehydrated mushroom pieces