Pork Tenderloin with Mushrooms and Onions
Serves 4-6 Ingredients
Pork Tenderloin, 2 pounds ¼
cup Wild Mushroom and Sage Olive Oil
2 yellow onions cut into fourths 2 tablespoons pepper,
3 large Portobello mushrooms, cut into ½ teaspoon salt
fourths 1 cup whipping cream
½ cup Cinnamon Pear Balsamic Vine
Preheat oven 375⁰.
Cut onions and mushrooms and set aside.
Brown tenderloin in 2 tablespoons Wild Mushroom and Sage Olive Oil over
high heat for 4 minutes each side. Place
in roasting pan fat side up and sprinkle with 1 tablespoon pepper and ¼
teaspoon salt. Add onions and
mushrooms. Drizzle with remaining Wild
Mushroom and Sage Olive Oil. Roast for
approximately 1 hour and 15 min.
using a meat thermometer, cook until internal temperature registers 130⁰ for
medium rare, and 145⁰ for well done.
Start checking temperature after about 30-45 minutes. Transfer to serving platter. Cover and set aside, letting it rest 20
minutes before carving.
pan over cook top burners and add Cinnamon Pear Balsamic Vinegar and whisk to
loosen browned bits from pan. Whisk in
cream and remaining pepper, bring to boil and simmer for a couple of minutes or
until sauce is thickened.
Posted on Wed, September 23, 2015
by Elizabeth Contreas filed under