Ingredients with Measurements:
- 2 pork tenderloins (about 1 pound each)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season pork tenderloins with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add pork tenderloins and sear on all sides until browned, about 5-7 minutes.
4. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F.
5. Remove the pork from the skillet and let it rest for 5 minutes before slicing.
6. In the same skillet, melt the butter over medium heat. Add the onion and mushrooms and sauté until softened, about 5 minutes.
7. Add garlic and cook for another minute.
8. Pour in chicken broth and bring to a simmer. Cook until the liquid is reduced by half, about 5 minutes.
9. Stir in heavy cream and Dijon mustard. Simmer until the sauce thickens, about 5 minutes.
10. Season with salt and pepper to taste.
11. Serve the sliced pork with the creamy mushroom sauce on top. Garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
5. Temperature:
Oven temperature: 400°F
Internal temperature of pork: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 23g
Carbohydrates: 7g
Protein: 40g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken breasts or beef tenderloin.
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
Variations:
- Add chopped fresh herbs such as thyme or rosemary to the mushroom sauce.
- Add a splash of white wine to the mushroom sauce for extra flavor.
- Serve the pork with roasted vegetables or mashed potatoes.
Tips and tricks:
- Make sure to let the pork rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Don't overcrowd the skillet when searing the pork to ensure a nice brown crust.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and sauce in a skillet over low heat until warmed through.
Presentation ideas:
Serve the sliced pork on a platter with the creamy mushroom sauce drizzled on top. Garnish with chopped parsley.
Garnishes:
Chopped fresh parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the pork is not cooked through, return it to the oven for a few more minutes.
Food safety advice:
- Make sure to cook the pork to the correct internal temperature to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pork tenderloin with creamy mushroom sauce is a classic French dish that has been enjoyed for centuries.
Flavor profiles:
The pork is tender and juicy, while the creamy mushroom sauce is rich and savory.
Serving suggestions:
Serve the pork and sauce on a platter with a side of roasted vegetables or mashed potatoes.
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