Pork Tenderloin with Mushroom Cream Sauce
Perfect comfort food. Juicy pork tenderloin smothered with a delicious creamy mushroom sauce.
Servings: 8
Equipment
- Large skillet
- Baking sheet
- Thermometer
Ingredients
For the Meat
- 2 pork tenderloins, around 1.5 pounds each silver skin removed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the Sauce
- 2 tablespoons butter
- 2 large shallots finely chopped
- 8 ounces white mushrooms sliced
- 2 cloves garlic minced
- 1½ cups beef broth
- 1 teaspoon chopped fresh thyme
- ½ teaspoon freshly ground black pepper
- 1 cup whipping cream
- 1 teaspoon cornstarch
- 1 tablespoon water
- salt to taste
Instructions
- Preheat oven to 400°F.Line a baking tray with parchment paper.
- Remove silver skin from tenderloins and pat dry with paper towel.
- Mix together garlic powder, onion powder, salt and pepper. Rub both tenderloins with the spice mixture.
- Heat a large skillet and add olive oil. Sear tenderloins for approximately 3 minutes on 2 sides. Once seared transfer to baking tray. Cook in preheated oven until internal temperature reaches 160°F ( about 25 minutes or more). Remove from oven and lightly tent tenderloins with foil. Let rest for 10 minutes before slicing.
- While tenderloins are cooking in the oven prepare the sauce.
- Using the same skillet, add butter and shallots and cook until tender (about 5 minutes). Then add the mushrooms and cook until they have released all their moisture (this should take about 5 minutes). Add the garlic and cook for 2 minutes. Add the beef broth, thyme and pepper. Simmer gently for 2 minutes. Add whipping cream and simmer 1 minute.
- Mix together cornstarch and water. Add to sauce and bring back to simmer. Sauce will only be slightly thickened. Season with salt to taste (tenderloin is well salted so you don't need to add much salt to the sauce).
- Slice tenderloin ¼ inch thick, and serve with mushroom sauce.