ROASTED PORK TENDERLOIN WITH MUSHROOM SAUCE
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C). In a large nonstick skillet, heat 1 tbsp (15 mL) oil over medium-high. Season pork all over with salt and pepper, if desired. Sear for 5-7 minutes, turning as needed, until browned all over. Transfer to a foil-lined baking sheet.
- Roast pork for 12-15 minutes or until cooked through. Tent with foil and rest for 5-10 minutes before slicing.
- Meanwhile, heat remaining oil in the same skillet over medium. Add mushrooms, onion, garlic and thyme; cook 4-6 minutes, stirring occasionally, or until mushrooms are lightly browned.
- Stir in soup, broth, and vinegar. Bring to simmer. Reduce heat and cook for 3-5 minutes, stirring often, or until thickened and smooth. Stir through chives.
- Slice pork and serve with mushroom sauce garnished with additional chives, if desired.
Nutrition Facts :
PORK TENDERLOIN WITH MUSHROOMS
Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.
Nutrition Facts :
ROAST PORK TENDERLOIN AND MUSHROOM DINNER
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".
Provided by Chef mariajane
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 415, Fat 14.4, SaturatedFat 6.9, Cholesterol 99.6, Sodium 554.1, Carbohydrate 38.2, Fiber 4, Sugar 4.5, Protein 33.5
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