Peppered Pork with Mushroom Sauce
“Using preseasoned pork tenderloin gives us flavourful, quick and satisfying meals without a big mess or leftovers. I have used all flavours of pork tenderloin for this recipe. Making the sauce doesn’t take much extra time and results are well worth it.” —Jolene Roszel, Helena, Montana
- 2 tablespoons olive oil divided
- 1 peppercorn pork tenderloin or flavour of your choice cut into 3/4-inch slices, 1 pound
- 1/2 cup sliced fresh mushrooms
- 1/4 cup chopped onion
- 2 tablespoons all-purpose flour
- 1 cup reduced-sodium beef broth
- In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan.
- In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes.
- In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.
Test Kitchen tip: Pre-marinated pork tenderloin makes easy work of weeknight dinners. Flavours vary by grocery store, but this versatile sauce will complement most varieties.
3 ounces cooked pork with 1/4 cup sauce: 208 calories, 11g fat (2g saturated fat), 55mg cholesterol, 785mg sodium, 7g carbohydrate (1g sugars, 0 fibre), 21g protein.