Pork Tenderloin in Creamy Mushroom Sauce
Ready in under 20 minutes, this Pork Tenderloin in Creamy Mushroom Sauce is perfect for any night of the week, yet is so good that it's totally worthy of being served on any special occasion!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cut the pork tenderloin(s) into 2" thick medallions and then flatten each medallion slightly with the palm of your hand; season both sides with salt and pepper.
Heat a few tablespoons of olive oil in a saute pan set over medium heat; When the pan is hot enough, add the pork medallions, 5 or 6 at a time, and cook them 2 to 3 minutes per side, until golden brown. Remove to a plate and repeat with the remaining meat; reserve.
Return the pan to the heat source and to it, add the sliced onion, garlic and mushrooms and cook, stirring often, until the vegetables are tender and fragrant, about 5 minutes.
Add the chicken stock, salt, pepper and herbes de Provence, stir well and bring to a simmer.
Meanwhile, combine the white wine, sour cream and cornstarch together in a small measuring cup and whisk until well combined; add that to the pan and stir well.
Return the medallions, along with their cooking juices, back into the pan; stir well and simmer for about a minute until the sauce thickens, then kill the heat.
Kill the heat and allow the meat to sit in the sauce for a few minutes, then stir in the chopped parsley and serve.
Calories: 361kcal | Carbohydrates: 10g | Protein: 38g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 627mg | Potassium: 1105mg | Fiber: 1g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 13.7mg | Calcium: 71mg | Iron: 2.9mg