This one is just ok taste wise. It look beautiful and is a good concept, but for me I just didn't like the flavor combination. I also think there was WAY too much onion in the sauce. I'm starting to realize that I really prefer my pork with a little bit of sweetness. I also wasn't thrilled with mushrooms and pork together. I know, I know...I sound like such a whiner but the pictures are nice and you may like it even if I don't. Surprisingly J even had some of the sauce (SHOCKING) even though he had crispy potatoes instead of roasted brussel sprouts. So here is my attempt at using up some more of that lovely BOGO pork tenderloin.
Autumn Pork Tenderloin (adapted from Kayotic Kitchen)
1 pork tenderloin (approx. 1 pound)
4 oz mixed mushrooms, chopped
1 medium red onion, chopped
2 heaping tbsp all-purpose flour
1 tbsp Dijon mustard
1 cup fat free low sodium chicken broth
1/2 a cup milk
1 tbsp white wine
4 tbsp butter
- Season the pork with salt and pepper. Rub all over with mustard.
- Heat 2 tbsp butter and saute the onions until they start to soften.
- Add the garlic and mushrooms and cook over low heat until everything softens.
- Add flour and cook so none of the flour remains raw about 2 minutes.
- Add wine and stir, add milk and stir until sauce is lump free. Add the broth gradually as the sauce thickens.
- Simmer over low heat 15 min.
- Heat the rest of the butter over medium high heat and brown meat on all sides.
- Once all sides are completely browned, lower the heat slightly and add approx. 1/4 cup of water. Cover and braise meat turning periodically. Use a meat thermometer to test for doneness. It should read 160 degrees. Remove meat from pan and wrap in foil.
- Add parsley to the sauce, along with salt, pepper and a splash of Worcestershire.
- Slice pork and drizzle with sauce.
Roasted Brussels Sprouts
2 cups Brussels sprouts, washed removing and unsavory looking outer leaves
1-1.5 tbsp extra virgin olive oil
Cut sprouts in half.
Toss the Brussels sprouts with the oil, salt and pepper.
Roast on a baking sheet 40 minutes(unless you like them less cooked) at 400 degrees. Turn or toss in order to achieve uniform caramelizing.
I read you can cook at 425 degrees for less time but I didn't try that. I think next time I would cut them in quarters because I prefer the crunchy texture. If you have never tried them I highly recommend it.