Pork Tenderloin with Mushroom Sauce

Ingredients

1 lb (500 g) pork tenderloin

1/4 tsp (1 mL) each salt and pepper

2 tbsp (25 mL) vegetable_oil

2 large shallots, finely chopped (or 1 small onion, chopped)

8 oz (250 g) cremini mushrooms, sliced

1/4 tsp (1 mL) dried thyme

Pinch each salt and pepper

1/4 cup (50 mL) white_wine or sodium-reduced chicken broth

1 cup (250 mL) sodium-reduced chicken broth

1 tbsp (15 mL) each butter, softened, and all-purpose_flour

3 tbsp (45 mL) chopped fresh parsley

Preparation

Sprinkle pork with salt and pepper. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown pork all over. Transfer to foil-lined baking sheet; roast in 400°F (200°C) oven until juices run clear when pork is pierced, about 18 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.

Meanwhile, in same skillet, heat remaining oil over medium-high heat; saut?hallots until softened, about 3 minutes. Add mushrooms, thyme, salt and pepper; saut?ntil mushrooms are golden, about 6 minutes.

Add wine; cook until evaporated, stirring and scraping up any brown bits. Add broth; cook for 5 minutes.

Mix butter with flour and add to sauce along with parsley; simmer, stirring, until thickened. Stir any juices from pork into sauce. Serve with pork.