We love this Pork Tenderloin with Mushroom Sauce recipe, and it happens to be one of those recipes that we very often. Not only is it quick and easy to make but it tastes great too.
I am taking an online landscape and outdoor adventure photography workshop with a photographer whose work inspires me to get out there more. I know that genre of photography does not really scream food but I have been applying some of the principles that he shares to the way I shoot food. For instance, slowing down and really taking my time for a shoot. Not rushing through it so I can get onto something else. So what did I do? I set aside an afternoon, to fine tune the recipe, and to slow down. It was wonderful, just as wonderful as this recipe.
It was a great exercise as it rekindled a passion that has been napping for a bit. I have been having a tough time getting my shooting grove back on after a busy Fall full of work. As well, the time I put into making this recipe, reminded me of how much I love this Pork Tenderloin with Mushroom Sauce. It comes together nicely and is so enjoyable. I use an assortment of mushrooms so every time is different. I want you to do the same. Pick your favorite ones and make this recipe yours. If you drink wine, pour a glass, and take your time making it. The love will definitely shine through in the final dish.
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Pork Tenderloin with Mushroom Sauce
1 1/2 pound tenderloin
2 tablespoon olive oil
1 small shallot, minced
2 pounds assorted mushrooms, cleaned and cut into smaller pieces if need be
4 sprigs fresh thyme
1/3 cup pork stock or water or pinot noir
4 tablespoons unsalted butter
Preheat oven to 325.
Pour 1 tablespoon of olive oil into an oven proof saute pan and place over medium heat. Brown all sides of the pork tenderloin until golden. This will take about 2 – 3 minutes per side, depending on the heat of your stove.
Place the tenderloin into the oven. Cook until the internal temperature reaches 145 for medium rare. Once the temperature is reached, remove from the oven and place the pork onto a serving plate. Cover with foil.
Using the same saute pan add the remaining 1 tablespoon of olive oil and place over medium-low heat on the stove.
Add the shallot, stir and cook for 2 minutes. Begin adding the mushrooms; I start with the thickest ones and work down to the most delicate. Stir often while cooking, you want the mushrooms to be golden but not crisp. Add the thyme, then stir. Remove the mushrooms and place in a bowl.
Finish by adding liquid, either the stock, wine or water to the same saute pan. Stirring to loosen any bits that may be sticking. Cook over medium-low heat until slightly reduced; about 3 minutes. Place the mushrooms back into the pan, and stir in the butter.
To serve, scatter the mushrooms around the pork tenderloin and drizzle the sauce over it.