Pork Tenderloin with Shiitake Cream Sauce

By á-2421

Ingredients

• Sauce:
• 3 pork tenderloins
• 1 tsp each salt and pepper
• 1 Tbsp oil
• 1 Tbsp butter
• ¼ cup chopped green onions
• 2 cups sliced mushrooms (I used Portabello mushrooms)
• ¼ cup dry sherry
• 1 Tbsp soy sauce
• ¼ cup beef stock
• 1 ½ cups whipping cream
• 1 tsp dried thyme

Preparation

Step 1

Preheat oven to 425. Sprinkle pork with salt and pepper. In large ovenproof skillet, heat oil over medium-high heat; brown pork all over. Transfer meat to oven; cook for 15 minutes. Transfer to plate; cover with foil and let stand while making sauce.

In same skillet, melt butter; cook shallots until tender, about 2 minutes. Add mushrooms and cook for 5 minutes. Add dry sherry and soy sauce; cook 1 minute, stirring to scrape up brown bits. Stir in stock to mixture; cook until reduced by half. Add whipping cream; boil until reduced to 1 ½ cups, about 10 minutes. Add thyme. Spoon sauce over pork slices.