Thursday, November 7, 2013
Pork Tenderloin with Mushroom Gravy
My friend Carol, is a fabulous cook and as soon as I saw this recipe I knew this would on the table soon.
I didn't change a thing in Carol's adapted recipe. It's easy to make and Gabe really enjoyed it and our little Max loved the gravy!
1 ( 1 1/2 pound) pork tenderloin
1/4 cup seasoned bread crumbs
1/4 cup panko bread crumbs
3 tablespoons olive oil, divided
3 cups baby bella or white button mushrooms
2 cloves garlic, finely minced
1/2 teaspoon dried rosemary-crushed
1 (14 1/2 oz) can low sodium, fat free chicken broth or 1 3/4 cups homemade stock
3 tablespoons tomato paste
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
chopped fresh parsley for garnish
Preheat oven to 375 degrees
Line a shallow baking dish with foil and spray the foil with non stick spray- set aside
Trim any fat and silver skin from the tenderloin
Combine the seasoned bread crumbs and the panko on a large plate. Roll the tenderloin in the crumbs, coating all sides of the meat.
Heat 2 tablespoons of the olive oil in a large fry pan over medium heat and brown all sides of the tenderloin.
Transfer the tenderloin to the shallow dish and bake for 30 minutes, or until the thermometer reaches 150 degrees in the preheated 375 oven.
Make the sauce when the tenderloin is baking
Whisk together the chicken broth, tomato paste in a medium size bowl and mix well. Stir in rosemary, salt & pepper.
Clean the frying pan of any bread crumbs and add 1 tablespoon olive oil. Heat the oil and and saute the mushrooms over medium heat until they are lightly browned, which was about 3-4 minutes. Add the garlic and cook for 30 second and then the chicken broth for an additional 3-5 minutes over medium heat. The sauce will reduce and become slightly thickened.
When the tenderloin is done let it rest now for about 10 minutes and cut into 1/2 slices.
Drizzle with the sauce.
Thank you Carol! This is a keeper and will make this for Gregory when he comes home.