Mushrooms and Pork Tenderloin
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Our Mushrooms and Pork Tenderloin is a company-fancy dish that is ready for serving in under 20 minutes! Your guests will especially love the creamy, wine-based sauce that gets generously spooned over each juicy tenderloin.
What You'll Need
- 3 tablespoons all-purpose flour
- 1 1/2 pounds pork tenderloin, cut in fourths and pounded to 1/2-inch thickness
- 1/4 cup olive oil, divided
- 1/2 cup shallots, finely chopped
- 1 pound fresh white mushrooms, stems removed and sliced
- 1 cup dry white wine
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
- Place flour in a shallow dish; add pork and coat completely.
- In a large skillet, heat 2 tablespoons oil over high heat. Brown pork about 1-1/2 minutes per side, or until cooked through. Remove to a platter and set aside.
- Add remaining oil to the skillet and heat over medium-high heat. Saute shallots 3 to 4 minutes, until golden; add mushrooms, cover, and cook about 3 minutes, stirring occasionally, until mushrooms release liquid. Uncover and increase heat to high. Saute until the pan is dry and mushrooms are browned.
- Add wine to the skillet and scrape browned bits from the skillet with a wooden spoon.
- Add cream, salt, and pepper and bring to a boil; boil for 5 to 6 minutes, until the sauce is thick and lightly coats a spoon.
- Return pork to the skillet and stir until heated through. Serve pork topped with the sauce.