This mouthwatering tenderloin is done brilliantly by quickly searing it in the pan for the outer crust, then finishing it off in the oven. The creamy mushrooms sauce makes a marvelous pairing.
2 pounds whole pork tenderloin
1 clove garlic, slivered
salt and pepper
1 tablespoon oil
Mushroom Sauce
1 tablespoon butter
1/2 cup onion, chopped
2 cups small whole mushrooms, sliced in half if larger
salt and pepper
1/4 cup sour cream
Preheat oven to 400 degrees F.
Using a small knife, cut some small slits in the pork and insert the garlic slivers into the slits.
Season the pork with the salt and pepper as desired.
Heat the oil in a large skillet over medium-high heat. Add the pork tenderloin and cook on all sides until browned.
Place the pork in a baking pan and place in the oven. Cook for 30-35 minutes at 400 degrees F or until a meat thermometer registers 145 degrees F.
Meanwhile, melt the butter for the sauce in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the mushrooms and cook, stirring occasionally until the mushrooms are soft and most of the liquid they gave off has cooked off.
Season the vegetables with salt and pepper and remove from the heat. Stir in the sour cream.
Remove the pork from the oven and transfer the meat to a cutting board. Drain any drippings from the pan into the sauce and stir well to combine.
Slice the pork and serve with the sauce.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
October 16, 2013
Growing up in the south, Sunday lunch after church always featured a roast (of any kind) and prepared with fresh garlic stuck in slits that my mom would make with a knife and the stick her finger in to make it a tad bit bigger. So when I came across this recipe, the roast directions were basic but the mushroom sauce is what caught my eye. Adding the sour cream (be sure its the full strength and not low fat) makes this sauce absolutely to die for. I also added a little bit of Kitchen Bouquet to darken it up and give it a little bit of flavor.