Roasted Pork Tenderloin With Mushroom Sauce

This Pork Tenderloin recipe is incredibly flavorful and ridiculously simple. Serve it over some mashed cauliflower and you have a complete meal.  No one will miss potatoes.   This will definitely impress your guests and it is nutritious, delicious and easy. The key in cooking and using sauces is that the sauce should be a compliment and not the whole meal.  In this recipe for each 4oz serving of pork, 2oz of sauce is drizzled over it.

INGREDIENTS

1 1-1.5 lb pork tenderloin

1 Tbs minced fresh thyme

2 tsp minced fresh rosemary

1  clove grated or finely minced garlic

1 Tbs whole-grain mustard

1 Tbs olive oil

 4 ounces (about 1-1.5 cups) chanterelle mushrooms, stems trimmed and halved if large- If you cannot find chanterelle mushrooms, cremini mushrooms will work.

2 tbs minced shallots

1/4 cup cognac or other brandy

1 1/2 cups chicken stock

1 Tbs dijon mustard

1 tsp fresh thyme

2 Tbs heavy cream

1 Tbs unsalted butter

1 Tbs minced fresh parsley

Kosher salt and freshly ground pepper

DIRECTIONS

Preheat the oven to 425 degrees.  Mix the thyme, rosemary, garlic, mustard and oil until emulsified. Season the pork with salt and pepper and then rub the pork liberally with the herb-mustard mixture,  then place fat-side up on a rack set inside a heavy-bottomed roasting pan. Roast until the pork is caramelized and a thermometer inserted into the center reads 145 degrees, 45 to 60 minutes. Transfer to a cutting board and let rest 10 minutes.

While the pork is resting make the sauce.   Pour off all but 2 tablespoons drippings from the roasting pan into sauce pan. Heat  the drippings over medium heat and add the mushrooms. Cook until caramelized, 6 to 8 minutes. Add the shallots and cook until translucent, about 2 more minutes. Remove the pan from the heat and add the cognac, then return to the heat and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until almost all of the liquid has evaporated. Whisk in the stock, mustard and thyme. Bring to a boil and cook until reduced by half, 8 to 10 minutes. Add the cream and butter and gently boil until thickened. Add the parsley and salt and pepper to taste.

Slice the pork into 1-1.5 inch pieces and drizzle with the sauce.

NUTRITIONAL CONTENT (for 40z of PORK and 2oz of sauce): Calories 174.9, Fat 5.30g, Carbohydrates 1.30g, protein 30.5g

Original recipe from Jose Garces

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