Pork Tenderloin with Sour Cream Mushroom and Shallot Sauce

Pork Tenderloin with Sour Cream Mushroom and Shallot Sauce image


  • 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


  • STEP 1

    Preheat broiler or grill. In a small bowl, combine the garlic powder and black pepper. Rub the mixture on all sides of the pork.

  • STEP 2

    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.

  • STEP 3

    Meanwhile, heat canola oil in a medium saucepan over medium heat. Add shallots and mushrooms and sauté until tender.

  • STEP 3

    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.

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