Name: Pork Tenderloins with Mushroom Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1/4 lb (113 g) shiitake mushrooms; 1 cup (250 ml) chicken broth; 2 cloves garlic, chopped; 1 cup (250 ml) milk; 1/2 cup (125 ml) 15% cream; 1/4 lb (113 g) white mushrooms, thinly sliced; 2 tablespoons (30 ml) olive oil; 2 tablespoons (30 ml) flour; Salt and pepper; 2 pork tenderloins, 1 lb (454 g) each; 4 leaves fresh sage, chopped; 2 tablespoons (30 ml) butter; Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 190°C (375°F).
MUSHROOM SAUCE
- Remove the stems from the shiitake mushrooms and slice the caps into thin strips. Set aside.
- In a saucepan, bring the broth, garlic and shiitake stems to a boil. Reduce until 60 ml (1/4 cup) of liquid remains. Strain. Add the milk and cream. Set aside.
PORK
- Season the pork with salt and pepper. In a large skillet over medium-high heat, brown the pork and sage in the butter. Transfer the pork to a baking dish and bake until the pork is cooked but centres are still pink, about 15 minutes. Cover and let stand for 5 minutes.
- Meanwhile, in the same skillet, brown the shiitake caps and white mushrooms in the oil. Season with salt and pepper. Sprinkle with flour and continue cooking for 1 minute. Add the broth mixture and bring to a boil over medium heat, stirring constantly with a wooden spoon. Simmer gently for 2 to 3 minutes. Adjust the seasoning.
- Slice the tenderloins and nap with sauce. Serve with Noodles with Butter and Sage.

Pork Tenderloins with Mushroom Sauce

Categories

Ingredients

MUSHROOM SAUCE

PORK

Preparation

MUSHROOM SAUCE

PORK

Personal Note