Pork Tenderloin With Mushroom Pan Sauce
- Reviews 4
Ready In: 40 mins
Serves: 4
Ingredients
- 1 lb pork tenderloin
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 large shallots, finely chopped
- 8 ounces cremini mushrooms, sliced
- 1⁄4 teaspoon dried thyme
- 1 pinch salt
- 1 pinch ground black pepper
- 1⁄4 cup white wine
- 1 cup chicken broth
- 1 tablespoon butter, softened
- 1 tablespoon all-purpose flour
- 3 tablespoons fresh parsley, chopped
Directions
- 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.
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