March 07, 2021
Rated 5 stars by 1 users
Pork is good for you!
4
10 minutes
20 minutes
Adapted from Diethood
John and I love Pork Tenderloin. It is a very lean meat and cooks up quickly. We especially love it with Mushrooms. This recipe does not disappoint. I hope your family loves this as much as mine. Enjoy!!
2 10-oz. Circle B Ranch pork tenderloins
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
1 Tbsp. butter
8 ounces sliced mushrooms such as cremini or baby portabella
2 cloves garlic, minced
1/2 cup low-sodium chicken broth OR white wine
1/3 cup heavy cream
1 tsp. fresh rosemary
1 tsp. fresh thyme
1 tsp. fresh parsley
Sprinkle the pork tenderloin with salt and pepper.
Heat oil in a large skillet over medium heat.
Add tenderloin and cook for about 6 to 7 minutes, turning once, or until cooked through.
Remove to a plate and cover to keep warm.
Add butter to the pan and melt.
Stir in mushrooms; cook, stirring frequently until the mushrooms are browned, about 3 minutes.
Add garlic and continue to cook, for 30 seconds, or until fragrant.
Stir in the chicken broth or the wine and cook for 2 minutes, or until the liquid is mostly evaporated.
Stir in the heavy cream and fresh herbs; cook until simmering, about a minute.
Place the tenderloin back into the skillet and cook for one minute more, or until heated through.
Plate the tenderloin and top with the mushroom sauce. Serve.
Taste the difference that natural raising makes to pork. Also taste the delicious sauces, chutneys and Bloody Mary. 100% born and processed in the United States.
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