February 16, 2018
Dinner, Main Dish, Pork,
Loins, Entertaining, Sunday Dinner, Oven Bake, Stove Top, Low Sodium, No Eggs, Make it from scratch more
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"This recipe is low sodium (LS) or can be sodium free (SF). But feel free to add desired amount salt . Sodium content per serving is 124g."
Preheat oven to 400F.
Trim any excess fat from pork tenderloin and sprinkle with black pepper.
Heat oil to medium-high in an ovenproof pan; sear meat on all sides, then place in the oven to cook for at least 20 minutes.
In the meantime, prepare the sauce.
Heat a saucepan to medium-high and add the butter and mushrooms.
When they release their liquid, add the flour and cook for 5 minutes, stirring to make sure the flour does not burn.
Add the chicken broth and cream, whisk in the lemon juice, and bring to a boil.
Lower heat and simmer until the sauce is reduced by half, then add the herbs and continue to cook 5 minutes or more until the sauce thickens.
Reduce heat to just enough to keep the sauce warm.
When the meat has cooked through, remove from the pan and allow to stand for 5 minutes.
To serve, slice the meat into thin rounds and arrange them on a plate, then smother them with the sauce.
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This was so darn good...yes it needed salt...but not much...of course the hubby over salted his...and he wanted to know if it was Campbell's mushroom soup...I can't take that man anywhere...the white sauce comes out amazingly good...and the pork was so tender...plus the directions were spot on...this is a keeper...made for Billboard tag game...
This is very good but we cooked the pork a bit longer than indicated and skipped the sage. Served with noodles. Thanks for sharing!