Pork Tenderloin with Sherry-Mushroom Sauce
A serving of cooked pork tenderloin (3 ounces) has only about 140 calories and 4 grams of fat. The leanest cuts of pork are tenderloin, loin roast and loin chops.
Makes 4 servings
|1||to 2 pork tenderloins (1 to 1-1/2 pounds)|
|1-1/2||cups chopped button mushrooms or shiitake mushroom caps|
|2||tablespoons sliced green onion|
|1||clove garlic, minced|
|1||tablespoon reduced-fat margarine|
|1||tablespoon chopped fresh parsley|
|1/2||teaspoon dried thyme leaves|
|Dash black pepper|
|1||tablespoon dry sherry|
|1/2||teaspoon beef bouillon granules|
- Preheat oven to 375°F. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 35 minutes or until thermometer registers 160°F. Let stand, covered, 5 to 10 minutes while preparing sauce.
- Cook and stir mushrooms, green onion and garlic in margarine in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon granules. Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork; serve with sauce.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||30 %|
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