🍽️ Pork Tenderloin with Mushrooms
Ingredients (serves 4):
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1½ lbs (about 1 large) pork tenderloin
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2 tbsp olive oil or butter
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1 small onion, finely chopped
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3 cups mushrooms, sliced (cremini, button, or mixed)
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3 cloves garlic, minced
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½ cup chicken or vegetable broth
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½ cup heavy cream (or half-and-half for lighter version)
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1 tbsp Dijon mustard (optional, for depth)
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1 tsp fresh thyme (or ½ tsp dried)
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Salt and pepper, to taste
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1 tbsp chopped fresh parsley (for garnish)
Instructions:
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Prepare the pork:
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Trim any silver skin from the pork tenderloin.
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Pat dry with paper towels and season generously with salt and pepper.
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Sear the pork:
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Heat 1 tbsp olive oil or butter in a large skillet over medium-high heat.
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Add the pork tenderloin and sear on all sides until golden brown (about 2–3 minutes per side).
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Remove and set aside on a plate.
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Cook the mushrooms and aromatics:
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In the same skillet, add another tablespoon of oil or butter.
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Add onions and sauté for 2 minutes until softened.
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Add mushrooms and cook 5–7 minutes, stirring occasionally, until browned and their moisture evaporates.
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Stir in garlic and thyme; cook 30 seconds until fragrant.
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Make the sauce:
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Pour in broth and stir, scraping up browned bits from the pan.
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Stir in Dijon mustard (if using) and cream.
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Simmer for 2–3 minutes until slightly thickened.
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Finish cooking the pork:
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Return the seared pork to the skillet.
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Reduce heat to medium-low, cover, and simmer for 10–15 minutes, or until internal temperature reaches 145°F (63°C).
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Let it rest 5 minutes before slicing.
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Serve:
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Slice the pork and spoon mushroom sauce over the top.
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Garnish with fresh parsley.
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🌟 Serving Ideas:
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Serve with mashed potatoes, buttered noodles, or rice to soak up the sauce.
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A side of green beans, roasted asparagus, or sautéed spinach pairs beautifully.
Would you like me to give you a wine-infused version (with white wine or Marsala) for a richer, restaurant-style flavor?
