Prep 10 mins
Cook 40 mins
You don't need to wait for Sunday night to make a comforting roast dinner. The pork stays moist and the potatoes taste wonderful in the mushroom "gravy".
- 1 lb pork tenderloin, trimmed
- 2 medium white potatoes, peeled, cut into 3/4-inch chunks
- 1 medium sweet potato, peeled, cut into 3/4-inch chunks
- salt and pepper
- 1 tablespoon butter
- 8 ounces mushrooms, thinly sliced (250g)
- 3 garlic cloves, minced
- 1 onion, chopped
- 1 1⁄2 teaspoons paprika
- 1⁄4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth, sodium reduced
- 1 tablespoon Dijon mustard
- fresh parsley, chopped
- Preheat oven to 375°F Butter a 13x9-inch glass baking dish.
- Place pork in center of baking dish, tucking thin end underneath.
- Arrange potatoes (white and sweet) around pork. Sprinkle with salt and pepper. Bake for 20 minutes.
- Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms, garlic, onions, paprika and 1/4 teaspoons each salt and pepper; sauté for 8 minutes or until mushrooms are brown.
- Stir in broth and mustard.
- Whisk flour into milk; stir into pan and bring to a boil, stirring. Boil, stirring for 1 minute.
- Pour sauce over pork and potatoes and roast for 10-15 minutes or until a meat thermometer inserted in thickest part of pork registers160°F
- Transfer pork to a cutting board; let rest for 5 mintues, Return potatoes and sauce to oven for 5 minutes; stir well. Slice pork crosswise; serve with potatoes and sauce. Sprinkle with parsley.
- FOR THE ADVENTUROUS: Use mixed gourmet mushrooms, 1/2 teaspoons smoked paprika along with 1 teaspoons regular paprika and add 1 tablespoons chopped fresh thyme with the mustard.