Braised Pork Tenderloin with Mushroom Pan Sauce

A little more complicated version of a basic pork tenderloin that is well worth the time and effort.

1 garlic clove, minced
1 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme leaves
1 lb pork tenderloin, trimmed of fat & membranes
1 Tbs olive oil
2 cups ham or chicken broth, divided
8 oz crimini mushrooms, sliced
1/4 cup dry white wine
2 Tbsp cold butter, cut into pieces

1. Mix garlic, salt, pepper & thyme in small bowl.
2. Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
3. In an oven safe skillet, heat olive oil over medium high heat and brown pork on all sides, approximately 7 minute total.
4. Add one cup of broth, cover, and bake at 350° for 40 minutes.
5. Remove the pork to a plate and cover with foil to keep warm. In the same skillet cook the mushrooms until beginning to soften and remove to the plate with the pork.
6. Over medium high heat, deglaze the skillet with the wine, scraping up the browned bits, then add the remaining cup of broth and bring to a boil. Reduce the liquid by half, then whisk in the butter one piece at a time. Lower heat. Return the mushrooms and any accumulated juices to the pan sauce until warm.
7. Thickly slice the pork and drizzle the pork with the mushroom sauce to serve.

Servings: 4


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