Pork Tenderloin With Mushroom-Herb Sauce (LS)

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 6 servings


  • Serving Size: 1 (254.9 g)
  • Calories 606.2
  • Total Fat - 47.6 g
  • Saturated Fat - 18.9 g
  • Cholesterol - 148.6 mg
  • Sodium - 346.5 mg
  • Total Carbohydrate - 5 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.4 g
  • Protein - 37.9 g
  • Calcium - 39.9 mg
  • Iron - 5.1 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400F.

Step 2

Trim any excess fat from pork tenderloin and sprinkle with black pepper.

Step 3

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.

Step 4

In the meantime, prepare the sauce.

Step 5

Heat a saucepan to medium-high and add the butter and mushrooms.

Step 6

When they release their liquid, add the flour and cook for 5 minutes, stirring to make sure the flour does not burn.

Step 7

Add the chicken broth and cream, whisk in the lemon juice, and bring to a boil.

Step 8

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.

Step 9

Reduce heat to just enough to keep the sauce warm.

Step 10

When the meat has cooked through, remove from the pan and allow to stand for 5 minutes.

Step 11

To serve, slice the meat into thin rounds and arrange them on a plate, then smother them with the sauce.

Tips & Variations

No special items needed.


This is very good but we cooked the pork a bit longer than indicated and skipped the sage. Served with noodles. Thanks for sharing!

review by:
(14 May 2018)