Showing posts with label pork tenderloin with mushroom sauce. Show all posts
Showing posts with label pork tenderloin with mushroom sauce. Show all posts

Monday, March 31, 2014

Pork Tenderloin with Mushroom Sauce in One Pot


Last New Year's I happened upon the best piece of pork I've eaten in a long while. There wasn't much of a recipe to it. I just salt and peppered it and popped it into the oven to roast. I think the key was the cut. It was rack of pork. I hadn't planned on making anything of the sort, and there was only one at the store. I figured it was meant for us.

Otherwise, the only cut I bother buying anymore is the tenderloin. Don't confuse it with a pork loin. The tenderloin is small, usually between 1 and 1.5 pounds. They're larger on one end and taper off completely on the other end. Pork loins run about 2 to 4 pounds. They're much bigger in comparison. 3 to 4 inches across with no tapering.

Pork loins are what my mother used to roast so beautifully. They're so lean now, though, that they really benefit from low, slow cooking. You'll note that for my tenderloin, the oven temperature is 400, yet it turns out soft and moist.

Interestingly, the National Pork Board says pork should only cook to 145 and should rest for 3 minutes. Hmm. I'll try that next time, but my pork went to 162 and was perfect. Just a little bit rosy inside when cut. I'll let you be the judge of the appropriate temperature.

This makes quite a bit of mushroom sauce. It would be great on pasta or with potatoes so you can savor every little drop.


Pork Tenderloin with Mushroom Sauce

oven-safe pan with lid

2 tablespoons olive oil
1 small pork tenderloin (see note above)
salt
pepper
1/2 onion
1 celery stalk
1/2 teaspoon marjoram
8 ounce package cremini mushrooms (or white mushrooms)
3/4 cup chicken stock
2 tablespoons flour

Preheat oven to 400.

Heat the oil in a large oven-safe pan. Rinse the tenderloin, pat dry and rub with salt and pepper. Brown the tenderloin. Remove the tenderloin from the pan. Add the onions, celery and marjoram. Saute until the onions begin to soften. Add the mushrooms. When the mushrooms soften, add the chicken stock and stir in the flour. Nestle the pork tenderloin in the middle, cover and cook in the oven for 30 minutes. The meat should be around 160-170 when you take it out. Allow the pork to sit 5 - 10 minutes before slicing. Serve with mushroom sauce over it.


Use one pot. Less washing!

Sauce cooks along with the meat.


Coming in June!