Pork Tenderloin with Mushroom Sauce Recipe

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Pork Tenderloin with Mushroom Sauce Recipe

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Treat your family to a festive meal of pork tenderloin without spending hours in the kitchen. It's easy enough to prepare for weekday dinners and impressive enough to serve on special occasions.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pork tenderloin (about 1 pound)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt-free seasoning blend
  • 1/4 teaspoon pepper
  • 2 tablespoons reduced-fat margarine
  • 1 cup sliced fresh mushrooms
  • 1 small onion, sliced
  • 1-1/2 teaspoons cornstarch
  • 2/3 cup skim milk
  • 1 tablespoon Dijon mustard

Directions

Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, seasoning blend and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately. Yield: 4 servings.
Originally published as Pork with Mushroom Sauce in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p196

Nutritional Facts

4 ounce-weight: 209 calories, 8g fat (0 saturated fat), 75mg cholesterol, 240mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 vegetable.

  • 1 pork tenderloin (about 1 pound)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt-free seasoning blend
  • 1/4 teaspoon pepper
  • 2 tablespoons reduced-fat margarine
  • 1 cup sliced fresh mushrooms
  • 1 small onion, sliced
  • 1-1/2 teaspoons cornstarch
  • 2/3 cup skim milk
  • 1 tablespoon Dijon mustard
  1. Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, seasoning blend and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately. Yield: 4 servings.
Originally published as Pork with Mushroom Sauce in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p196

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