Pork Tenderloin with Mushroom Sauce
- Yield: Serves 4
Ingredients
Units
Scale
- 1 tablespoon olive oil, plus more as needed
- 1–pound pork tenderloin, sliced into 1/2-inch-thick medallions/slices
- Salt and pepper to taste
- 2 shallots, thinly sliced
- 16–ounces mushrooms, sliced (any kind you like)
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine (optional, you an sub more stock)
- 1.5 cups beef or chicken broth
- 2 teaspoons Dijon mustard (or to taste)
- 1/4 cup sour cream
Instructions
- Add the oil to a large skillet over medium heat. Season the pork slices with salt and pepper and brown them on both sides until lightly golden, about 2 minutes per side. Transfer to a plate or tray, and don’t wipe out the pan.
- Add the shallots and mushrooms to the pan, and a little more oil, if needed. Cook for five minutes, until tender, stirring occasionally. Add the garlic and cook for one minute more.
- Sprinkle over the flour and cook for about a minute. Add the wine and whisk/stir it in to break up clumps. Add the stock and bring it up to a hard bubble, then reduce the heat to low, to let the sauce gently simmer. Add the sour cream and stir/whisk that in until it’s melted into the sauce.
- Slice the pork and the collected juices into the pan and coat in the sauce. Let the pork finish cooking in the sauce, for 2 – 3 minutes. Shower with freshly chopped green herbs, if you like, and serve with the starch(es) of your choice. Enjoy.