Pork Tenderloin with Sour Cream Mushroom and Shallot Sauce
- 3/4 tsp. garlic powder
- 3/4 tsp. ground black pepper
- 1 1/2 pounds pork tenderloin, trimmed of fat
- 2 tsp. canola oil
- 1/2 cup minced shallots
- 8 oz. sliced mixed mushrooms, such as cremini, shiitake & oyster
- 1 Tbsp. all-purpose flour
- 1/2 cup low sodium chicken broth
- 1/2 cup Hood® Light Sour Cream
- 1/2 cup chopped fresh herbs, such as chives, tarragon and/or parsley
- 1 tsp. salt
Preheat broiler or grill. In a small bowl, combine the garlic powder and black pepper. Rub the mixture on all sides of the pork.
Place meat under the broiler or on the grill, turning several times until the outside is browned and the internal temperature registers at least 145°F on a meat thermometer. Transfer meat to a cutting board, cover loosely with aluminum foil, and let rest for five minutes.
Meanwhile, heat canola oil in a medium saucepan over medium heat. Add shallots and mushrooms and sauté until tender.
In a small bowl, add flour to chicken broth and whisk to combine. Add chicken broth mixture to saucepan. Add sour cream, and heat until thickened, stirring constantly, about 3 to 5 minutes. Add herbs and salt.
Allow meat to rest for five minutes. Slice on the diagonal into 1-inch pieces and serve topped with mushroom sauce.
Per Serving: Calories: 208, Carbohydrate: 6 grams, Fat: 7 grams, Saturated fat: 3 grams, Protein: 29 grams, Cholesterol: 79 milligrams, Sodium: 476 milligrams, Calcium: 40 milligrams.