Peppered Pork with Mushroom Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Using pre-seasoned pork tenderloin gives us flavorful, quick and satisfying meals without a big mess or leftovers. I have used all flavors 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
Ingredients
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2 tablespoons olive oil, divided
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1 peppercorn pork tenderloin (1 pound) or flavor of your choice, cut into 3/4-inch slices
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1/2 cup sliced fresh mushrooms
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1/4 cup chopped onion
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2 tablespoons all-purpose flour
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1 cup reduced-sodium beef broth
Directions
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1.
In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan.
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2.
In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes.
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3.
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°.
Nutrition Facts
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 fiber), 21g protein.
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