Pork Tenderloin with Mushrooms



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Source Lisa Blomgren

Preparation Time1 hour


4 lbs. pork tenderloin
2 lbs. mushrooms
2 cups sour cream
1 tbsp. dijon mustard
1/2 cup (1 stick) butter
2 tbsp. bourbon
1 tsp. or to taste salt
to taste black pepper

1. Preheat oven to 400 degrees F. Rinse two whole pork tenderloins (about 4 lbs.) and place on rack in roasting pan. Sprinkle with salt and fresh ground pepper. Roast for about 1 hour at high heat or until center is no longer pink.

2. Slice mushrooms and saute in butter until they release their liquid but are still firm. Add bourbon and allow alcohol to cook off. Turn off heat. Stir in sour cream, mustard, and salt.

3. Slice pork into medallions and arrange on a platter around rice or egg noodles. Add mushrooms and sauce, and serve immediately.


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