Pork Tenderloin in Creamy Mushroom Sauce
Pork Tenderloin in Creamy Mushroom Sauce
Ingredients
Ingredients
- 1-2 tbsp extra-virgin olive oil
- 1 or 2 pork tenderloins ((about 675g | 1.5lb total))
- Generous sprinkle salt and pepper
- 1 small onion, finely sliced
- 2 cloves garlic minced
- 12 ounces mushrooms thinly sliced
- 1 cup chicken broth
- 1 tsp herbes de Provence
- 1/2 tsp salt I use Himalayan salt
- 1/2 tsp ground black pepper
- 1/2 cup dry white wine ((or more chicken stock))
- 1/2 cup sour cream ((or plain yogurt))
- 1 tbsp corn starch
- 1/4 cup chopped fresh parsley
Instructions
- 1
Cut the pork tenderloin(s) into 2" thick medallions and then flatten each medallion slightly with the palm of your hand; season both sides with salt and pepper.
- 2
Heat a few tablespoons of olive oil in a saute pan set over medium heat; When the pan is hot enough, add the pork medallions, 5 or 6 at a time, and cook them 2 to 3 minutes per side, until golden brown. Remove to a plate and repeat with the remaining meat; reserve.
- 3
Return the pan to the heat source and to it, add the sliced onion, garlic and mushrooms and cook, stirring often, until the vegetables are tender and fragrant, about 5 minutes.
5 min - 4
Add the chicken stock, salt, pepper and herbes de Provence, stir well and bring to a simmer.
- 5
Meanwhile, combine the white wine, sour cream and cornstarch together in a small measuring cup and whisk until well combined; add that to the pan and stir well.
- 6
Return the medallions, along with their cooking juices, back into the pan; stir well and simmer for about a minute until the sauce thickens, then kill the heat.
1 min - 7
Kill the heat and allow the meat to sit in the sauce for a few minutes, then stir in the chopped parsley and serve.
Nutrition
Per serving (based on 4 servings)
