Skillet Pork Tenderloin in Creamy Mushroom Sauce
Pork is good for you!
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
For the Tenderloins:
For the Mushroom Sauce:
For the Tenderloin:
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.
For the Creamy Mushroom Sauce:
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.