s PORK TENDERLOIN WITH MUSHROOM PAN SAUCE ***
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s PORK TENDERLOIN WITH MUSHROOM PAN SAUCE ***
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Ingredients
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Instructions *** 5-2-17 well we had a bunch of mushrooms we needed to use....good!! *** READY IN: 40mins 2 Recipe by Irmgard This dish comes together very quickly. The sauce is so scrumptious! Serve it with something like rice or mashed potatoes so as not to leave a drop behind. delicioustastebuds Top Review by delicioustastebuds Really easy to make and tasted awesome! Will definitely make this one again. See Discussion: 2 Reviews SAVE RECIPE Ingredients Nutrition SERVINGS 4 UNITS US 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 On Sale Near You See what's on sale in recipes and in your Grocery List. Find stores 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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