Creamy Dijon Pork Tenderloin & Mushrooms - Revision history

Kitchen: /* Preparation */

2025-02-28T00:23:16Z

Preparation

← Older revision		Revision as of 00:23, 28 February 2025
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	While the mushrooms cook, thinly slice the onion. Remove the silver skin from the pork tenderloin, cut the meat crosswise into 1/2-inch thick rounds, then cut each round piece into a half-moon.		While the mushrooms cook, thinly slice the onion. Remove the silver skin from the pork tenderloin, cut the meat crosswise into 1/2-inch thick rounds, then cut each round piece into a half-moon.

	~~return~~ the empty mushroom skillet to medium-high heat (no need to wipe out the pan). Add the remaining 2 tablespoons olive oil. When it shimmers, add the onion and the pork. Season with 1 1/2 teaspoons salt, a few grinds of pepper, and the garlic/garlic powder. Cook, stirring occasionally, until the pork is almost cooked through, about 4 minutes. Add the mushrooms and any juices that have collected, the half-and-half, and the mustard. Cook, stirring, until the sauce thickens and wraps itself araound the pork and mushrooms, 2-3 minutes.		Return the empty mushroom skillet to medium-high heat (no need to wipe out the pan). Add the remaining 2 tablespoons olive oil. When it shimmers, add the onion and the pork. Season with 1 1/2 teaspoons salt, a few grinds of pepper, and the garlic/garlic powder. Cook, stirring occasionally, until the pork is almost cooked through, about 4 minutes. Add the mushrooms and any juices that have collected, the half-and-half, and the mustard. Cook, stirring, until the sauce thickens and wraps itself araound the pork and mushrooms, 2-3 minutes.

	While the pork cooks, finely chop the parsley.		While the pork cooks, finely chop the parsley.

Dhanson at 04:48, 27 February 2025

2025-02-27T04:48:27Z

← Older revision		Revision as of 04:48, 27 February 2025
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	{{RecipeSummary		{{RecipeSummary
	\|PrepTime=		\|PrepTime=20 min
	\|CookTime=		\|CookTime=20 min
	\|Source=''What to Cook When You Don't Feel Like Cooking'' by Caroline Chambers (pg 69)		\|Source=''What to Cook When You Don't Feel Like Cooking'' by Caroline Chambers (pg 69)
	\|Yield=4		\|Yield=4

Dhanson: Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=''What to Cook When You Don't Feel Like Cooking'' by Caroline Chambers (pg 69) |Yield=4 |Rating={{unrated}} }} === Ingredients === * 4 T olive oil, divided, plus more as needed * 1 1/2 lbs thinly sliced mushrooms * Kosher salt and freshly ground black pepper * 1 medium red or yellow onion * 1 (1- to 1 1/2 lb) pork tenderloin * 1/2 t garlic powder, or 2 garlic cloves, minced * 3/4 c half-and-half * 1 heaping tablespoon Dijon m..."

2025-02-27T04:47:36Z

Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=''What to Cook When You Don't Feel Like Cooking'' by Caroline Chambers (pg 69) |Yield=4 |Rating={{unrated}} }} === Ingredients === * 4 T olive oil, divided, plus more as needed * 1 1/2 lbs thinly sliced mushrooms * Kosher salt and freshly ground black pepper * 1 medium red or yellow onion * 1 (1- to 1 1/2 lb) pork tenderloin * 1/2 t garlic powder, or 2 garlic cloves, minced * 3/4 c half-and-half * 1 heaping tablespoon Dijon m..."

New page

{{RecipeSummary
|PrepTime=
|CookTime=
|Source=''What to Cook When You Don't Feel Like Cooking'' by Caroline Chambers (pg 69)
|Yield=4
|Rating={{unrated}}
}}
=== Ingredients ===
* 4 T olive oil, divided, plus more as needed
* 1 1/2 lbs thinly sliced mushrooms
* Kosher salt and freshly ground black pepper
* 1 medium red or yellow onion
* 1 (1- to 1 1/2 lb) pork tenderloin
* 1/2 t garlic powder, or 2 garlic cloves, minced
* 3/4 c half-and-half
* 1 heaping tablespoon Dijon mustard
* 1 c fresh parsley leaves and tender stems
* 2 t apple cider vinegar or red wine vinegar

=== Preparation ===
Warm 2 tablespoons of the olive oil in your largest nonstick skillet over medium-high heat. When it shimmers, add the mushrooms and stir to coat in oil. Spread them into an even layer and cook, undisturbed, for 3 minutes, then stir, spread evenly again, and cook, undisturbed, for 3 minutes more. Add more oil if the skillet gets too dry. Repeat until the mushrooms are browned, 6-9 minutes total, then season with 3/4 teaspoon salt and a few grinds of pepper. Transfer the mushrooms to a bowl.

While the mushrooms cook, thinly slice the onion. Remove the silver skin from the pork tenderloin, cut the meat crosswise into 1/2-inch thick rounds, then cut each round piece into a half-moon.

return the empty mushroom skillet to medium-high heat (no need to wipe out the pan). Add the remaining 2 tablespoons olive oil. When it shimmers, add the onion and the pork. Season with 1 1/2 teaspoons salt, a few grinds of pepper, and the garlic/garlic powder. Cook, stirring occasionally, until the pork is almost cooked through, about 4 minutes. Add the mushrooms and any juices that have collected, the half-and-half, and the mustard. Cook, stirring, until the sauce thickens and wraps itself araound the pork and mushrooms, 2-3 minutes.

While the pork cooks, finely chop the parsley.

Stir in the chopped parsley and the vinegar. Divide among four bowls and enjoy.

[[Category:Pork]]
[[Category:Pork Tenderloin]]
[[Category:Mushrooms]]
[[Category:Main Dish]]