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Wine Braised Pork Tenderloin With Mushrooms

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Ingredients
  Olive oil 1 Tablespoon
  Butter 2 Tablespoon
  Pork tenderloins 2 , trimmed of fat
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), smashed and chopped
  Fresh mushrooms 1 Pound, cleaned and halved
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken stock 2 Cup (32 tbs), heated
  Tomato paste 2 Tablespoon
  Oregano 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Cold water 3 Tablespoon
Directions

? Preheat oven to 350 °F (180 °C).
? Heat oil and butter in large ovenproof saute pan over medium heat. When hot, add pork and sear 10 to 12 minutes on all sides, seasoning during cooking. Remove pork and set aside.
? Add onion and garlic to pan; cook 3 minutes. Add mushrooms and season well; increase heat to high and cook 5 minutes.
? Pour in wine and cook 3 minutes. Add chicken stock, tomato paste and oregano; mix well. Return pork to pan, cover and cook 25 minutes in oven.
? Remove pork from pan, slice about 1/2 in (1.2 cm) thick and set aside.
? Dissolve cornstarch in cold water; stir into sauce until well incorporated. Season and cook 1 minute. Return meat to sauce and simmer 2 minutes over low heat.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute

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