Pork Tenderloin with Mushroom Sherry Sauce

PORK TENDERLOIN WITH MUSHROOM SHERRY SAUCE

porktenderloinsherryPork Tenderloin with Mushroom Sherry Sauce

Another one of the 5 classic recipes that everyone should know. This is a great stand-by recipe, and yet elegant enough to serve to company.

INGREDIENTS:

  • 1 to 2 pork tenderloins (1 to 1½ lbs)
  • 1½ cups chopped button mushrooms or shitake mushroom caps
  • 2 Tbsp sliced green onion
  • 1 clove garlic, minced
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 Tbsp chopped fresh parsley
  • ½ tsp dried thyme leaves
  • Dash black pepper
  • 1⁄3 cup beef or chicken stock
  • 1 Tbsp dry Sherry



Preparation:

Preheat oven to 375° F

Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 35 minutes or until thermometer registers 160° F. Let stand, covered, 5 to 10 minutes while preparing sauce.

Cook and stir mushrooms, green onion and garlic in butter in a small saucepan over medium heat until vegetables are tender. Stir in flour, parsley, thyme and pepper. Whisk in stock and Sherry. Cook, stirring continually, until sauce boils and thickens. Continue to cook and stir for 2 more minutes.

Slice pork; serve with sauce

 

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