Pork Tenderloin with Mushrooms and Onions Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons canola oil
1 (1-lb.) pork tenderloin, trimmed
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
12 ounces sliced shiitake mushroom
caps
3 cups frozen pearl onions, thawed
2 tablespoons chopped fresh thyme
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Directions: |
Directions:Step 1 Heat oil in a large high-sided skillet over
medium. Sprinkle pork with 1/2 teaspoon salt and 1/2
teaspoon pepper. Add pork to pan; cook, turning
occasionally, until browned on all sides and a meat
thermometer inserted into thickest portion registers 145°F,
about 15 minutes. Remove pork from pan; keep warm.
Step 2 Add mushrooms, onions, thyme, remaining 1/2
teaspoon salt, and remaining 1/4 teaspoon pepper to pan;
cook, stirring and scraping pan to loosen browned bits
from bottom of pan, until vegetables are soft, about 7
minutes. Cut pork crosswise into thin slices; serve with
mushrooms and onions. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: While pork tenderloin often roasts in the oven after an initial pan sear, you can easily
cook it start to nish on the stovetop. The key is medium heat, which gradually builds
a tasty brown crust as you turn the meat, but won’t overcook the outside before the
interior is done. Use a stainless steel pan instead of a nonstick here, if possible. A
stainless surface will better collect fond (browned bits) from the pork, lending rich
flavor to the mushrooms and onions as they cook.
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