Pork Tenderloin with Crimini Mushrooms and Port Sauce

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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Yield: 4 Servings

Pork Tenderloin with Crimini Mushrooms and Port Sauce

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This pork tenderloin is easily roasted and served with a dreamy crimini mushroom and port sauce.

Prep Time 10 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

• 1 lb pork tenderloin
• ½ teaspoon salt
• ¼ teaspoon black pepper, ground
• 1 lb crimini mushrooms
• 2 teaspoon extra virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon all-purpose flour, optional
• ¼ cup vegetable stock
• ¼ cup port wine
• 1 TBS Worcestershire sauce
• 1 teaspoon soy sauce
• 1 teaspoon thyme, fresh

Instructions

1. Preheat oven to 425ºF.
2. Wash and pat dry the tenderloin.
3. Season pork all over with salt and pepper.
4. 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.
5. During the last 20 minutes of cooking, prepare the port and mushroom sauce.
6. Using a paper towel, wipe clean and slice the mushrooms.
7. In a heavy skillet over moderately high heat add mushrooms and olive oil. Sautée the mushrooms until they just start to soften.
8. Add garlic, salt and pepper. Cook until fragrant, about 1 minute.
9. Add flour and cook for 1-2 minutes then stir in vegetable stock, port wine, Worcestershire sauce and soy sauce.
10. Cook until sauce starts to thicken, about 5 minutes, then remove from heat and add thyme.
11. When pork tenderloin is done cooking, place on serving platter and tent with foil for 5 minutes.
12. 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 servings

Serving Size:

1
Amount Per Serving: Calories: 229Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 83mgSodium: 610mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 33g

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