John and I love Pork Tenderloin. It is a very lean meat and cooks up quickly. We especially love it with Mushrooms. This recipe does not disappoint. I hope your family loves this as much as mine. Enjoy!!
For the Tenderloins: 1 1/2 Tbsp. 2 10-oz. Circle B Ranch pork tenderloins 1/4 tsp. salt 1/4 tsp. fresh ground black pepper For the Mushroom Sauce: 1 Tbsp. butter 8 ounces sliced mushrooms such as cremini or baby portabella 2 cloves garlic, minced 1/2 cup low-sodium chicken broth OR white wine 1/3 cup heavy cream 1 tsp. fresh rosemary 1 tsp. fresh thyme 1 tsp. fresh parsley
For the Tenderloin: Sprinkle the pork tenderloin with salt and pepper. Heat oil in a large skillet over medium heat. Add tenderloin and cook for about 6 to 7 minutes, turning once, or until cooked through. Remove to a plate and cover to keep warm. For the Creamy Mushroom Sauce: Add butter to the pan and melt. Stir in mushrooms; cook, stirring frequently until the mushrooms are browned, about 3 minutes. Add garlic and continue to cook, for 30 seconds, or until fragrant. Stir in the chicken broth or the wine and cook for 2 minutes, or until the liquid is mostly evaporated. Stir in the heavy cream and fresh herbs; cook until simmering, about a minute. Place the tenderloin back into the skillet and cook for one minute more, or until heated through. Plate the tenderloin and top with the mushroom sauce. Serve.