Pork Tenderloin with Onion and Mushroom Sauce
Pork Tenderloin with Onion and Mushroom Sauce
Submitted by Denise Walburg
Meat and Poultry
Ingredients
- 1 1/2 pound pork tenderloin
- salt and pepper to taste
- 2 teaspoons Fustini's Garlic Rub
- 2 tablespoon Fustini' Sage and Wild Mushroom olive oil, divided
- 3 tablespoons Onion Balsamic Jam
- 1-2 tablespoons fresh herbs, finely chopped (sage, rosemary, thyme)
- 1 cup mushrooms sliced
- 1/2 white onion, diced
- 1 tablespoon flour
- 1 cup beef stock
- 1/2 cup red wine
- 2 tablespoons Fustini's Thyme balsamic
Directions
- Preheat oven to 350 degrees. In a skillet, heat 1 tablespoon of olive oil. Pat dry the pork tenderloin and season with salt, pepper and garlic spice rub. Place in heated oil and sear one side of the meat for 3-5 minutes. Turn over and sear the other side for 3-5 minutes. Remove from pan and place on a sheet pan. Take Onion Jam and spread over tenderloin, topping with 1 teaspoon of fresh herbs. Place in the oven and bake for 20 minutes until the internal temperature reaches 140 degrees. Remove from oven and let rest 5-10 minutes.
- In the same pan used in searing the tenderloin, add remaining olive oil. Add in mushrooms and cook 3-4 minutes until slices begin to brown. Add onions and sauté, for 3-4 minutes until transparent. Whisk in flour for 3 minutes to cook the flour. While still whisking, slowly add broth, wine and balsamic. Continue cooking until sauce thickens. Add in salt, pepper and remaining herbs. Once thick, reduce heat to low and keep warm until meat is done. Serve sauce over sliced meat.
Leave a comment