PERFECT ROASTED PORK TENDERLOIN

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 lb or 453g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Mushrooms

  White, raw

  ¾ lb or 340g

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Worcestershire sauce

  1 tbsp or 17g

• Butter

  Unsalted

  1 tbsp or 14g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Parsley

  Raw

  3 tbsp or 11g

• Sweet potato

  Canned, mashed

  2 ½ cup or 638g

• Asparagus

  Cooked, boiled, drained

  25 spear or 375g

• Barley

  Pearled, cooked

  2 ½ cup or 393g

• Lentils

  Mature seeds, cooked, boiled, without salt

  1 cup or 198g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 clove or 9g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Preheat oven to 400 F. Line a baking sheet with foil
2. Season the pork with salt and pepper (add chopped fresh herbs if desired).
3. Heat oil and brown the pork evenly in a frying pan. Place on baking sheet.
4. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145 F (While the tenderloin is cooking, begin to prepare the mushroom sauce)
5. Allow to rest for at least 5 minutes before slicing.
6. MUSHROOM SAUCE
7. Saute onion in oil until softened, about 3-5 minutes.
8. Add mushrooms, thyme and salt and pepper. Cook till mushrooms have released juices.
9. Add the wine to deglaze and loosen any bits off pan. Add the chicken broth and Worcestershire sauce and bring to a low boil for 2-3 minutes.
10. Melt butter. Add the flour and parsley to melted butter.
11. Whisk into broth and bring to a boil. Let cook 1 minute.
12. Simmer until thickened and serve over sliced tenderloin.
13. Combine cooked barley and lentils. Sautee the onions and garlic and add to the barley and lentils. Seve with tenderloin and other sides.
14. Recipe by: Holly (source: https://www.spendwithpennies.com/cook-pork-tenderloin/)

Similar Foods

• Spanish Crusted Roast Pork Tenderloin
• Herbed Pork Tenderloin
• Easy Pork Tenderloin
• Easy Creamy Pork Tenderloin
• Pork Tenderloin with Apricot Mustard
• Slow Cooker Balsamic Pork Tenderloin