Pork Tenderloin with Tomato and Mushroom Sauce

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Delish! My mouth is watering already.  It was so hard to take the photo of this meal and not dig right in.  The pork tenderloin paired with the tomato and mushroom sauce on polenta is a delicious flavor combination.  Another good thing about this dish is it made two leftover lunches for Frank to take to work!

We've been attempting to eat clean and inexpensive which means trying a lot of new dishes and getting a little out of our food comfort zone.  Well not really but I'm not a huge fan of pork so for me this meal was a stretch but a delicious one at that.

Pork Tenderloin with Tomato and Mushroom Sauce

Pork Tenderloin with Tomato and Mushroom Sauce

Pork Tenderloin with Tomato and Mushroom Sauce - Tasty Tuesday
 
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A delicious blend of texture for an easy meal.
Author:
Recipe type: Supper
Serves: 4
Ingredients
  • 1 lb pork tenderloin
  • 1 medium onion, chopped
  • 1 clove of garlic, minced
  • 6 oz mushrooms, sliced
  • 14 oz can chopped tomatoes
  • 1 T fresh parsley, chopped
  • extra virgin olive oil
  • salt and pepper, to taste
Instructions
  1. Heat oil in a large deep frying pan, cut tenderloin into 1 inch thick medallions and sprinkle with salt and pepper. Start polenta (recipe below).
  2. Place medallions in heated pan on medium high heat and brown for about 2 minutes on each side, remove from pan and keep warm.
  3. Add onion, garlic and mushrooms to pan; saute for 5 minutes or until mushrooms are brown and veggies are tender.
  4. Stir in tomatoes and parsley and cook until liquid is reduced by half.
  5. Add pork and simmer on medium low until pork is done, serve on Polenta.
Creamy Polenta
 
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An easy addition to add texture to any meal.
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 cup milk
  • ¾ cup water
  • 1 teaspoon dry chicken broth (I use epicure selections)
  • ½ cup finely ground cornmeal
  • 2 T parmigiano-reggiano (or to taste)
  • salt and pepper, to taste
Instructions
  1. Bring milk, water and chicken broth to boil in a medium pot over medium high heat.
  2. Slowly whisk in cornmeal, salt and pepper, reduce heat to low. Cook 5 minutes or until thickened, stirring constantly.
  3. Remove from heat and stir in parmigiano-reggiano.

This meal is inexpensive and easy to make you can serve it as is or add a side salad.  We made our whole meal for around $5 and it was delicious.  Just remember to shop sales and think clean eating while shopping.

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