Creamy Dijon Pork Tenderloin & Mushrooms
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| Source | What to Cook When You Don't Feel Like Cooking by Caroline Chambers (pg 69) |
| Yield / serves | 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.
