Dan is a huge mushroom fan, he is delighted that I’ve rediscovered my love for mushrooms and tried to incorporate them in our meal plan almost every week.
This week Dan picked a decadent option and boy was it delicious.
Pork Tenderloin with Mushroom Sauce
adapted from Cooking By James Peterson
Ingredients:
- 26 oz pork tenderloin
- salt
- pepper
- 10 oz cremini mushrooms
- 1/2 cup heavy cream
- 4 Tbsp olive oil
Instructions:
Slice the pork into 1 inch rounds and season with salt and pepper. Let the tenderloin sit on the counter for about an hour.
Clean the mushrooms and then chop into quarters. Place half of the mushrooms in the pan with the heavy cream. Simmer the mushrooms for 5 minutes and set aside to cool. Pour the mushroom mixture into the blender and blend for about a minute, until smooth. Strain the mixture into a saucepan and simmer until it gets thicker.
Heat half of the olive oil in a skillet over high heat and when it is warmed add the rest of the mushrooms and sauté for 7 minutes and season with salt and pepper.
Heat the other half of the olive oil in another skillet. When hot, add the pork and brown for 2 minutes/side. Once they are cooked pat with a paper towel to remove excess fat.
Serve the pork with the sauce and mushrooms.
Nutritionals (Serves 8): Cals: 305, Fat: 20, Carb: 2.2, Fiber: 2.3, Protein: 29.2
Which foods do you like now that you didn’t before?
