This pork tenderloin is easily roasted and served with a dreamy crimini mushroom and port sauce.
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.
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.
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.
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Pork Tenderloin with Crimini Mushrooms and Port Sauce
This pork tenderloin is easily roasted and served with a dreamy crimini mushroom and port sauce.
Ingredients
- 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
Instructions
- 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.
Notes
Serving Suggestions: Serve with brown rice and steamed vegetables for a healthy and satisfying meal.
Nutrition Information:
Yield:
4 servingsServing Size:
1Amount Per Serving: Calories: 229Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 83mgSodium: 610mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 33g
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I’m in love with Simon. Don’t tell him. So cute.
I also am in a love affair with pork tenderloin and your mushrooms and port sauce – total winner.
I never thought I’d see my husband cuddle and coo a dog. Simon is pretty stinking adorable!
All looks scrumptious specially that pork loin. The puppy super cute congrats on being part of the #MushroomMakeover project!
Oh my gosh, I’m in heaven! I cannot wait to follow this challenge, it looks divine!! And your photography is amazing!
Good for you! I too started to have my personal trainer since the end of October and it’s been several months already. I meet her once a week (I purposely pick Monday morning to start a week with someone, otherwise who wants to do exercise on Mondays?), and I go to the gym every single day… I take an advanced step class for Tues/Thurs and it took nearly 2 months to learn all the steps, and the class teaches new choreography which I have to learn again… but so far I have to say I’m much healthier (than last time… Read more »
Glad your Week 1 went well! My dog’s been loving the extra exercise himself too 😉
Lovely recipe to another mushroom lover. Use portobellos almost every week instead of meat and altho’ Down Under we do not seem to have some of the US growing mushrooms, many kinds of exciting Asian ones take their place. Ten thousand steps [+] daily and 8-10 glasses of water have been a habit for decades tho’ with fulltime work the first sometimes has to be ‘fitted in’ 🙂 ! I am a strong advocate for carbs [and have been studying nutrition for 1/4 of a century] for even energy levels and a ‘happy brain’ but naturally pick and choose and… Read more »
I have some vegetarian and vegan friends, and I’m always using mushrooms in dishes when they’re over for dinner. They have huge flavor, great mouth feel, and almost seem “meaty.” Good stuff — thanks.
Hi from a fellow #MushroomMakover blogger! Glad you had a good Week 1 and your pork tenderloin looks delicious!