Pork Tenderloin With Mushroom-Herb Sauce (LS)
Recipe: #29050
February 16, 2018
Categories: Loins, Sunday Dinner, Oven Bake, Low Sodium, No Eggs, more
"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 is 6 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
6 Reviews
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