Pork Tenderloin with Mushroom Sauce
Rich, creamy and perfect for unexpected company, this dish is surprisingly simple to pull together.
  • 1 pkg. (14 g) dried mixed mushrooms
  • 1 pork tenderloin roast (about 1 lb/500 g)
  • ¼ tsp (1 ml) each salt and pepper
  • 2 tbsp (30 ml) vegetable oil
  • 1 shallot (or half small onion), minced
  • 3 cloves garlic, minced
  • 2 tbsp (30 ml) brandy or chicken broth
  • 2 tbsp (30 ml) 10% cream


1. In a small heatproof bowl, cover and soak mushrooms in 1 cup (250 ml) boiling water until softened, about 10 minutes. With slotted spoon, remove and pat dry; coarsely chop and set aside. Strain liquid into measuring cup; add enough water to make ¾ cup (175 ml). Set aside.

2. Sprinkle pork with salt and pepper. In large ovenproof skillet, heat half of the oil over medium-high heat; sear pork all over, about 6 minutes. Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 15 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before carving into 1-inch (2.5 cm) thick slices. Keep warm.

3. Meanwhile, in same skillet, heat remaining oil over medium-low heat; cook shallot, garlic and mushrooms, stirring occasionally, until softened and golden, about 6 minutes.

4. Stir in brandy; boil until almost no liquid remains, about 30 seconds. Stir in reserved soaking liquid and cream; simmer until reduced to about 1/2 cup (125 ml), 10 minutes. Stir in accumulated pork juices. Serve with pork.

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