Pork Tenderloin in Creamy Mushroom Sauce
Ingredients
The meat
-
1-2
tbsp
extra-virgin olive oil
-
1.5
lb
pork tenderloins
-
Generous sprinkle
salt
-
Generous sprinkle
pepper
The vegetables
-
1
small
onion
-
2
cloves
garlic
-
12
oz
mushrooms
The sauce
-
1
cup
chicken broth
-
1
tsp
herbes de Provence
-
½
tsp
salt
-
½
tsp
ground black pepper
-
½
cup
dry white wine
-
½
cup
sour cream
-
1
tbsp
corn starch
-
¼
cup
chopped fresh parsley
Instructions
- Slice the pork tenderloin into 2" thick medallions and flatten them slightly; season with salt and pepper.
- Heat olive oil in a sauté pan over medium heat and cook the pork medallions until golden brown, about 2 to 3 minutes per side; remove and reserve.
- In the same pan, add sliced onion, garlic, and mushrooms; cook until tender and fragrant, about 5 minutes.
- Add chicken broth, salt, pepper, and herbes de Provence; stir and bring to a simmer.
- In a separate measuring cup, combine white wine, sour cream, and corn starch; whisk until combined and add to the pan.
- Return the pork medallions to the pan along with their juices; stir and simmer for about a minute until the sauce thickens.
- Allow the meat to sit in the sauce for a few minutes, then stir in chopped parsley and serve.
Nutrition Facts (estimated)
Servings
4
Calories
361
Total fat
15g
Total carbohydrates
10g
Total protein
38g
Sodium
627mg
Cholesterol
125mg
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