Prep 15 mins
Cook 45 mins
Can't wait to try this recipe -- it has all the right ingredients! Plus it sounds quick and simple.
- 1 (1 -1 1/2 lb) pork tenderloin
- 1 1⁄2 cups fresh mushrooms (chopped)
- 2 tablespoons sliced green onions
- 1 garlic clove, minced
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon cornstarch
- 1 tablespoon chopped fresh parsley
- 1⁄2 teaspoon dried thyme leaves, crushed
- 1 dash black pepper
- 2⁄3 cup water
- 1 -2 tablespoon dry sherry
- 3⁄4 teaspoon beef bouillon granules
- Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F Let stand, covered 5 to 10 minutes while preparing sauce.
- Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules.
- Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce.
- *Shitake mushrooms can be used in place of the regular mushrooms.
We really enjoyed this. I used a little over a cup of water to make the sauce as 1/3 cup would not have been enough for us. Didn't have sherry (thought I did!) so used brandy. Pork tenderloin usually takes about 40 minutes. I tested this at 30 and it was not done, so cooked for another 10 minutes. Served with spinach and Rice With Mushrooms. Thanks Bobbie!