We had with Smashed Potatoes.
Pork Tenderloin with Mushroom Sauce
Serve with stone-ground yellow grits to soak up the tangy, creamy sauce.
YIELD: Serves 4
COURSE: Main Dishes
Ingredients1 (1-pound) pork tenderloin, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 (8-ounce) package button mushrooms, thinly sliced
3 garlic cloves, minced
2 tablespoons white wine vinegar
1 cup fat-free, lower-sodium chicken broth
1/4 cup creme fraiche or sour cream (used rf sour cream)
2 teaspoons Dijon mustard
3 tablespoons chopped fresh flat-leaf parsley
Preparation
1. Place a small roasting pan in oven. Preheat oven to 425°.
2. 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.
3. Place roasting pan over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic, and sauté 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 crème fraîche 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. Garnish with parsley.
Nutritional Information
Calories: 257; Fat: 15.2g; Saturated fat: 5.2g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 1.2g; Protein: 25.3g; Carbohydrate: 3.7g; Fiber: 1g; Cholesterol: 76mg; Iron: 1.7mg; Sodium: 575mg; Calcium: 20mg
Cooking Light JANUARY 2012
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