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.
- 1 lb pork tenderloin
- ½ tsp salt
- ¼ tsp black pepper, ground
- 1 lb crimini mushrooms
- 2 tsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 tsp all-purpose flour, optional
- ¼ cup vegetable stock
- ¼ 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
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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