"The belly rules the mind."--Spanish Proverb

Roast Pork Tenderloin with Mushroom Sauce Recipe

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This recipe for Roast Pork Tenderloin with Mushroom Sauce, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Georgia
Added: Tuesday, October 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Pork Tenderloins
Garlic Salt
Pepper Rosemary
Pepper
1/2 to 3/4 c. dry sherry
12 mushrooms, sliced thinly
2 tbsp. butter
1/2 c. chicken boullion
1/2 c. heavy cream
1/2 cube butter, cut into chunks

Directions:
Directions:
325 degree oven
35 minutes per pound of meat

Season the tenderloins with the seasonings. Place in oven and cook until it reaches an internal temperature of 175 degrees. Remove from oven and place meat on platter and keep warm. To the pan that the meat was cooked in, add the sherry and place over stove burner on high and cook to get all of the meat juices off of the pan. Transfer to saute pan. Add the mushrooms, 2 tbsp. butter and the boullion. Reduce a bit. Add the cream and reduce down again. Remove from heat and add the 1/2 cube butter. Stir until melted to thicken. Slice the meat into 3/4 inch slices and serve with the sauce to pour onto it.

 

 

 

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