Recipe: Pork tenderloin with mushroom sauce
- 1 pkg (14 g) dried mixed mushrooms
- 1 pork tenderloin (about 1 lb/500 g)
- ¼ tsp (1 mL) each salt and pepper
- 2 tbsp (30 mL) vegetable oil
- 1 shallot (or half small onion), minced
- 3 cloves garlic, minced
- 2 tbsp (30 mL) brandy or chicken broth
- 2 tbsp (30 mL) 10% cream
1 In small heatproof bowl, cover and soak mushrooms in 1 cup (250 mL) boiling water until softened, about 10 minutes. With slotted spoon, remove and pat dry; coarsely chop and set aside. Strain liquid into measuring cup; add enough water to make ¾ cup (175 mL). Set aside.
2 Sprinkle pork with salt and pepper. In large ovenproof skillet, heat half of the oil over medium-high heat; sear pork all over, about 6 minutes. Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 15 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before carving into 1-inch (2.5 cm) thick slices. Keep warm.
3 Meanwhile, in same skillet, heat remaining oil over medium-low heat; cook shallot, garlic and mushrooms, stirring occasionally, until softened and golden, about 6 minutes.
4 Stir in brandy; boil until almost no liquid remains, about 30 seconds. Stir in reserved soaking liquid and cream; simmer until reduced to about 1/2 cup (125 mL), 10 minutes. Stir in accumulated pork juices. Serve with pork.
Makes 4 servings.
PER SERVING: about 235 cal, 28 g pro, 10 g total fat (2 g sat. fat), 4 g carb, 1 g fibre, 69 mg chol, 206 mg sodium. % RDI: 2% calcium, 11% iron, 1% vit A, 2% vit C, 5% folate.
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Excerpted from Canadian Living: Make It Tonight by The Canadian Living Test Kitchen © 2011 by The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.