Here’s a recipe for mouthwatering Pork Tenderloin in Creamy Mushroom Sauce:
Ingredients:
- 1 lb pork tenderloin, trimmed
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 8 oz mushrooms (such as cremini or button), sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the pork tenderloin with salt and pepper on all sides.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown, about 2-3 minutes per side.
- Remove the pork from the skillet and set it aside on a plate.
- In the same skillet, add the minced garlic and sliced mushrooms. Cook until the mushrooms are golden brown and the liquid has evaporated, about 5-7 minutes.
- Deglaze the skillet with chicken broth, scraping up any browned bits from the bottom.
- Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and thyme leaves. Bring the sauce to a simmer.
- Return the pork tenderloin to the skillet, spooning some of the sauce over the top.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Remove the skillet from the oven and let the pork rest for a few minutes before slicing.
- Garnish with chopped fresh parsley before serving.
Tips:
- Be sure not to overcook the pork tenderloin to keep it juicy and tender. Use a meat thermometer to check for doneness.
- You can adjust the thickness of the sauce by simmering it for longer to thicken or adding more chicken broth to thin it out.
- Serve the pork tenderloin and creamy mushroom sauce with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
