Ingredients
1lbpork tenderloin
¼tspsalt
¼tspground black pepper
1tbspoil
1tbspolive oil
½onion,diced
½ozmushrooms,sliced, cremini, or white
¼tspdried thyme
salt and ground pepper,to taste
½cupwhite wine
1cupchicken broth
1tbspWorcestershire sauce
1tbspbutter,softened
1tbspall-purpose flour
3tbspparsley,fresh
Preparation
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Season the pork with salt and pepper (add chopped fresh herbs, if desired).
Heat the oil and brown the pork evenly in a frying pan. Place on a baking sheet.
Cook for 18 to 20 minutes or until a thermometer reads an internal temperature of 145 degrees F. (While the tenderloin is cooking, begin to prepare the mushroom sauce)
Allow to rest for at least 5 minutes before slicing.
Saute the onion in oil for about 3 to 5 minutes until softened.
Add the mushrooms, thyme, salt, and pepper. Cook until the mushrooms have released juices.
Add the wine to deglaze and loosen any bits off the pan. Add the chicken broth and Worcestershire sauce and bring to a low boil for 2 to 3 minutes.
Melt the butter. Add the flour and parsley to the melted butter.
Whisk into the broth and bring to a boil. Let cook for 1 minute.
Simmer until thickened, and serve over sliced tenderloin.
