Roasted Pork Tenderloin with Creamy Mushroom Gravy takes just under 30 minutes – start to finish. #RealFlavorRealFast #Ad @SmithfieldBrand
- For the pork tenderloin
- 2 Tbsp olive or vegetable oil
- 1 Smithfield Marinated Roasted Garlic & Cracked Black Pepper Pork Tenderloin
- For the sauce
- 2 Tbsp butter
- 1/2 medium white onion, minced
- 2 tsp garlic, minced
- 1/4 cup fresh parsley, rough chopped
- 1/4 cup fresh sage leaves, roughly chopped
- 8 oz shiitake mushrooms [See Note 1]
- 1 cup white table wine [See Note 2]
- 1/2 cup chicken broth or stock [See Note 2]
- Salt and ground black pepper
- 1/2 cup heavy cream
- Pre-heat oven to 350 degrees F.
- Heat the oil in a large Dutch oven or oven-safe skillet over medium-high heat. Add the pork tenderloin to the pan. Brown the pork for about 5 minutes on each side. Remove pan from the heat and place in the oven to finish cooking; about 15 minutes.
- Meanwhile, heat another skillet over medium-high heat and melt 2 Tbsp butter. Add the sage, onions, garlic and mushrooms. Cook until softened.
- Add the wine to the pan and cook until the smell of the alcohol has disappeared and the liquid has reduced by about half, about 2 to 3 minutes.
- Lower the heat under the pan to medium-low heat. Season with salt and pepper, to taste. Add the parsley, chicken, and cream and continue to simmer..
- If the sauce becomes too thick, add 1/4 cup water or chicken stock to thin it out, if necessary. If the sauce is too thin, thicken it with a mixture of 2 tsp cornstarch and 1/4 cup water.
- Taste sauce and add salt and ground pepper, to taste.
- When the pork is cooked through (internal temperature of 150 degrees F) remove tenderloin to a plate to rest for 5 minutes to allow the juices to redistribute.
- Slice the pork very thinly and place on a serving platter. Pour the warm gravy over top. Alternatively, you can slice the pork and place it into the skillet with the gravy, garnish with extra chopped parsley [See Note 3] and serve tableside.
- Serving suggestions: fresh steamed vegetables and tossed green salad. Alternatively, you may also choose pasta noodles or rice [See Note 4] to soak up the delicious sauce.
1). If your store doesn’t carry shiitake mushrooms, try white button or baby Bella mushrooms instead; both are as good here.2). If you prefer not to cook with wine, you can omit the wine altogether and simply increase the chicken stock to 1-1/2 cups. The gravy will lose some of the richness the wine imparts but will still be quite tasty; if you do opt to remove the wine, season the sauce more heavily with salt and pepper (to taste) to keep the sauce from being too bland. The wine does impart a significant amount of flavor in this sauce.3). Fresh (raw) sage is strong and a little bitter. I prefer parsley as the garnish instead.4). To cook rice in the 30-minute time frame I use a quick cooking “minute” rice and put the water on the stove to heat at the beginning of dinner preparation. Then cover the pot of water with a tight-fitting lid to help the water boil more quickly. For the noodles: place the pasta in a medium-sized pot and cover with cold water to about 1 inch above the pasta and place over medium-high heat. The noodles will be ready almost as soon as the water comes to a rolling boil. This is an unconventional method for cooking pasta that has gained popularity over the last couple of years. This method works because cooking pasta is a two-phase process: hydration and cooking. One warning, this method only works for dry pasta, not fresh pasta.
- Category: Dinner
- Method: stove
- Cuisine: american
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