Pork Tenderloin with Crimini Mushrooms and Port Sauce
This pork tenderloin is easily roasted and served with a dreamy crimini mushroom and port sauce.
Servings 4 Servings
Calories 229kcal
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 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon 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
Serving: 1g | Calories: 229kcal | Carbohydrates: 8g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 83mg | Sodium: 610mg | Fiber: 1g | Sugar: 3g
