Quick, tasty recipe and we like it with a side of green beans!
1 (1-pound) pork tenderloin, trimmed
1/2 tsp salt
1/2 tsp freshly ground black pepper
3 garlic cloves, minced
1 tsp olive oil
1 (8-ounce) package sliced baby bella mushrooms
1/3 cup chopped shallots
2 tsp cornstarch
1 cup beef stock
1 tbsp dry sherry
1) Cut pork diagonally into thin slices. Sprinkle pork with salt & pepper; rub with garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add oil. Add pork; cook 1 to 2 minutes on each side or until done. Transfer pork to a platter; keep warm.
2) Recoat skillet with cooking spray. Add mushrooms and shallots; cook, stirring often, 5 minutes.
3) While mushroom mixture cooks, place cornstarch in a small bowl. Gradually add stock & sherry, stirring with a whisk until smooth. Stir stock mixture into mushroom mixture, scraping to loosen browned bits. Bring to a boil; cook, stirring constantly with a whisk, 1 minutes or until thickened. Return pork and accumulated juices to pan; cook 1 to 2 minutes or until thoroughly heated. Yield: 4 servings (serving size: 3 ounces pork & about 3/4 cup mushroom gravy).
Cooking Light, Fresh Food Fast
Calories 199 | Fat 5.2g | Sat. Fat 1.5g | Cholesterol 74mg | Sodium 490mg | Carbs 10.1g | Fiber 1.2g | Protein 27.4g