
Pork Tonderloins with Mushroom Sauce

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The sauce for these tenderloins is made by pureeing mushrooms in a blender. This is just one example of how vegetable purees can be used as thickeners and flavorings for sauces. You can also sauté mushrooms and scatter them around and over the noisettes. Wild mushrooms make this an especially elegant dish. Makes 4 main-course servings.
ingredients
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serves: 4
2 pork tenderloins (12 to 14 ounces each)
Salt
Pepper
10 ounces cremini (or cultivated white) mushrooms (or 5 ounces cremini for the sauce and 5 ounces cremini or wild mushrooms for the garnish)
2 tablespoons homemade meat glaze (or 1 tablespoon commercial meat glaze, softened in 3 tablespoons hot water) (optional)
1/2 cup heavy cream
4 tablespoons clarified butter (or olive oil)
1 teaspoon wine vinegar (or as needed)
Servings Per Recipe: 4
Amount per Serving
Calories: 187
- Total Fat: 17.8 g
- Saturated Fat: 10.9 g
- Trans Fat: 0.5 g
- Cholesterol: 51.3 mg
- Sodium: 145.6 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.8 g
- Sugars: 0.9 g
- Protein: 3.7 g
preparation

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