Pork Tenderloin with Mushroom Sauce

Pork is often an underconsumed and misunderstood meat. The truth is that when you choose lean and tender cuts, it’s an excellent source of protein, packed with nutrients and healthy fats. This recipe is a great way to explore “the other white meat.”

Approximate Nutritional Content: 1 serving, recipe makes 4 servings

• Calories: 257 kcal.

• Carbohydrates: 3.7 gr.

• Protein: 25.3 gr. equivalent to 3.5 protein servings

• Fat: 15.2 gr. equivalent to 3 fat servings

Note: Nutritional information may vary depending on the quantity and type of ingredients used, as well as the portion size.

Ingredients:

• 450 gr. pork tenderloin, cubed

• 3/4 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons olive oil

• 225 gr fresh mushrooms, sliced

• 3 garlic cloves, minced

• 2 tablespoons white wine vinegar

• 1 cup defatted chicken broth

• 1/4 cup heavy cream

• 2 teaspoons Dijon mustard

• 3 tablespoons fresh parsley, finely chopped

Preparation:

• Place a large skillet in the oven. Preheat oven to 350 degrees.

• Season the pork evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.

• Place 1 tablespoon of olive oil in the preheated skillet and add the pork. Bake for 20 minutes, turning halfway through at 10 minutes. Remove and let rest for 10 minutes.

• Place the same skillet on a burner over medium-high heat. Add 1 tablespoon of olive oil and sauté the mushrooms for 4 minutes. Add the garlic and sauté for one more minute. Add the vinegar and bring to a boil, cooking for one minute or until the liquid has almost completely evaporated. Add 1/4 teaspoon salt and the chicken broth, stir and bring to a boil. Simmer for approximately 7 minutes.

• Remove the skillet from heat and add the heavy cream and mustard to the sauce, stirring well.

• Place the pork portions on each plate and top with 2 1/2 tablespoons of sauce. Garnish with fresh parsley.

Enjoy!