Pork Tenderloin with Mushrooms and Onions

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, coarsely ground

3 large Portobello mushrooms, cut into  ½ teaspoon salt               

fourths                                                      1 cup whipping cream           

½ cup Cinnamon Pear Balsamic Vine                                       

Method

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. 

If 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. 

Place roasting 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.

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