Pork Tenderloin w/ Mushroom Sauce Recipe
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 This recipe for Pork Tenderloin w/ Mushroom Sauce, by Kelly Champlin Church, is from The Lucky Duck Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Kelly Champlin Church
Added: Wednesday, September 10, 2008
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Category: |
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Ingredients: |
Ingredients: 1 Pork Tenderloin (2-3 lbs)
salt, pepper and olive oil
Mushroom Sauce:
1/2 c. beef stock
1/2 tsp. thyme
1/4 tsp. rosemary
1 garlic clove, minced
1 lb. mushrooms (any variety) separate caps and stems
4 slices bacon, chopped
2 shallots or 2 green onions, sliced
1/2 c. dry white wine (divided)
1 c. whipping cream or Half & Half
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Directions: |
Directions:Preheat oven to 350º. Rub olive oil, salt and pepper on tenderloin. Roast in oven 45 - 60 minutes. Meat temp. should be 145º. Let rest 5-10 minutes. An alternative method: Preheat oven to 375º; sear tenderloin in hot skillet w/ olive oil, brown all sides. Roast for 30-40 minutes in oven. Let rest 5-10 minutes. Sauce: Heat beef stock over medium heat, add herbs and mushroom stems. Simmer 25-30 minutes. In skillet, heat 1 T. olive oil at medium heat, add bacon, garlic and onions, cook until bacon is crisp. Add mushroom caps and 1/4 cup of wine; heat to a simmer for 10 minutes. Add beef stock mixture & cream; simmer for 15 minutes. Add remaining 1/4 c. white wine & any browned bits from pan. To thicken add 1 T. cornstarch dissolved in 2 T. cold water. |
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