Roasted Pork Tenderloin with Mushroom Cream Sauce
The other day, Dan had a taste for pork, mushrooms, and mashed potatoes. I was happy to oblige, so I got out my grandmother’s trusty cast iron skillet and got to work. Here, juicy pork tenderloin gets roasted with mushrooms, then lapped with a creamy sauce. Serve with mashed potatoes.
Prep Time 15 M
Cook Time 15 M
Recipe Yield 4 Servings
- Drizzle 1 tbsp of the olive oil onto the pork and rub in evenly. Sprinkle the garlic powder, onion powder, salt, and pepper onto the pork and rub in evenly. Refrigerate for at least 30 minutes.
- Preheat oven to 425F. In a large skillet over medium-high heat, heat the remaining 1 tbsp olive oil. Place the pork in the skillet and sear for one minute, then turn and sear for one more minute. Add the mushrooms to the skillet and transfer to the oven. Roast the pork until it reaches an internal temperature of 145-155F (depending on how done you want it), about 12 – 15 minutes. Remove the skillet from the oven and move the pork to the a cutting board to rest for 3 – 5 minutes, leaving the mushrooms in the pan.
- While the pork rests, move the skillet to the stove over medium heat. Add the chicken stock to the mushrooms and stir, using a spoon to scrape up the browned bits from the bottom of the pan. Add the soup and the sour cream and stir well. Season with salt and pepper.
- Slice the pork into 1/2″ slices. Serve over mashed potatoes with the sauce on top.