This pork tenderloin is easily roasted and served with a dreamy crimini mushroom and port sauce. Sponsored by the Mushroom Council.
Why is it that I never quite feel motivated to keep with my resolutions every January to stay healthy and exercise? Probably because it is cold and I have a rotation of kids home sick for a variety of ailments. This year was no different. Even worse as I was home sick with a variety of ailments.
My allergies were on overdrive with our spring-like winter and then there was that stomach bug. When I was healthy, I had kids home sick with a cold or another stomach bug. All these road blocks discourage me and my motivation to take care of me.
For 30 days I have access to my own dietician and life coach, Corinne Dobbas, who has provided us participants with a guide to reprogram our metabolism. I have to admit, I like being told what I can and can not eat. Having creative license to make fun meals has sometimes left me standing still, wondering which direction to turn.
We also have access to our very own personal trainer, Mark Segedie (aka Mr. Bookieboo), who gave us a “simple” workout schedule and instructions to walk 10,000 steps a day. I am being forced to get up from my desk and walk, walk, walk.
Oh and that simple workout? Well, the schedule is simple. Burpees, lunges, pushups – oh no!! I quickly realized that I was getting my butt kicked big time and I developed a severe hatred for burpees. Luckily, we aren’t asked to video our pathetic attempts at these exercises.
I am nearly finished with week one and it has been great. I have been drinking oodles of water – oodles more than I was drinking before.
I walk the dog sometimes twice a day – my new dog, Simon (a terrier mix). I’ll introduce him in another post! Let’s just say the dog is very happy with this challenge.
I am eating well – lots of veggies. I have been good about steering away from evil pasta and empty carbs. I have been enjoying brown rice and quinoa regularly. Not that I need this Mushroom Makeover to introduce me to this stuff. I just never took the time to make this stuff for ME.
We have been instructed to makeover our meals with the addition of mushrooms, as well as to replace meat with mushrooms. And why not? They are low in calories, rich in vitamins and minerals and really filling.
I love eating eggs with mushrooms. Even baked an egg in a portobello mushroom. I stuffed mushrooms with quinoa. I sautéed mushrooms in port (don’t worry, Corrine, it wasn’t very much) for this pork tenderloin. And I enjoyed plenty of mushroom leftovers.
I’m working on typing up the recipes for the above dishes. For now, I offer you my recipe for the Pork Tenderloin with Crimini Mushrooms and Port Sauce.
- 1 lb pork tenderloin
- 1/2 tsp salt
- 1/4 tsp black pepper, ground
- 1 lb crimini mushrooms
- 2 tsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 tsp all-purpose flour, optional
- 1/4 cup vegetable stock
- 1/4 cup port wine
- 1 TBS Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp thyme, fresh
- Preheat oven to 425ºF.
- Wash and pat dry the tenderloin.
- Season pork all over with salt and pepper.
- Transfer pork to a roasting pan and cook until a meat thermometer inserted into the center of the roast reaches an internal temperature of 140º-145ºF, about 30-40 minutes.
- During the last 20 minutes of cooking, prepare the port and mushroom sauce.
- Using a paper towel, wipe clean and slice the mushrooms.
- In a heavy skillet over moderately high heat add mushrooms and olive oil. Sautée the mushrooms until they just start to soften.
- Add garlic, salt and pepper. Cook until fragrant, about 1 minute.
- Add flour and cook for 1-2 minutes then stir in vegetable stock, port wine, Worcestershire sauce and soy sauce.
- Cook until sauce starts to thicken, about 5 minutes, then remove from heat and add thyme.
- When pork tenderloin is done cooking, place on serving platter and tent with foil for 5 minutes.
- Remove foil and drizzle mushroom sauce over the roast and serve.
Serving Suggestions: Serve with brown rice and steamed vegetables for a healthy and satisfying meal.
Amount Per Serving: Calories: 229Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 83mgSodium: 610mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 33g