Pork Tenderloin with Mushroom Sauce
Pork Tenderloin with Mushroom Sauce might be just the main course you are searching for. One portion of this dish contains approximately 27g of protein, 13g of fat, and a total of 238 calories. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. A mixture of pork tenderloin, flat-leaf parsley, lower-sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert.
Instructions
Place a small roasting pan in oven. Preheat oven to 42
Sprinkle pork evenly with 1/2 teaspoon salt and pepper.
Add 1 tablespoon olive oil to preheated pan, and swirl to coat.
Add pork to pan. Roast at 425 for 20 minutes or until a thermometer inserted in the thickest portion of pork registers 145, turning after 10 minutes.
Remove pork from pan, and let stand for 10 minutes.
Place roasting pan over medium-high heat.
Add the remaining 1 tablespoon oil to pan; swirl to coat.
Add mushrooms; saut 4 minutes, stirring occasionally.
Add garlic, and saut 1 minute, stirring constantly. Stir in vinegar, and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until liquid almost evaporates, stirring occasionally. Stir in remaining 1/4 teaspoon salt and broth; bring to a boil. Cook until liquid is reduced to 1/3 cup (about 7 minutes).
Remove from heat, and stir in crme frache and mustard.
Cut pork crosswise into slices.
Place 3 ounces pork on each of 4 plates, and top each serving with about 2 1/2 tablespoons sauce.