Sherry Pork Tenderloin in Mushroom Cream Sauce

Serves: Four | Prep: 20 min | Cook: 25 min

Ingredients:

Sherry Pork Tenderloin in Mushroom Cream Sauce:
1.5 lbs pork tenderloin
2 Tbsp oil
2 Tbsp butter
8 oz mushrooms, sliced
1 onion, chopped
3 garlic cloves, minced
1 tsp fresh rosemary, minced
1/2 tsp salt
1/4 tsp pepper
2 Tbsp sherry
1 cup beef stock
1 tsp whole grain mustard
1/2 cup heavy/double cream
Fresh parsley

Directions:
Prepare pork tenderloin by cutting into 1-inch thick rounds and then flatten rounds slightly with the back of your hand. Season both sides of the pork rounds with salt and pepper.

In a large skillet heat oil over medium high heat. Sear pork, 3-4 miutes on easch side. Remove and set aside.

Decrease heat to medium, add butter, mushrooms, and onions. Cook, stirring occasionally for 5-7 minutes, until tender. Add garlic, rosemary, 1/2 tsp salt, and 1/4 tsp pepper. Cook 30-60 seconds more. Add sherry and stock. Stir and cook for 2-3 minutes. Stir in mustard, cream and return pork. Simmer for 5-7 minutes, until cooked through and sauce thickens. remove from heat and garnish with chopped parsley.

Serve with Sour Cream Mashed Potatoes or Rice.

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Creamy Garlic Pork Chops and Cabbage
Shake and Bake Pork Chops
Quick Grilled Pork Chops
Bacon and Cabbage with Parsley Sauce
Stuffed Cabbage Leaves
Crockpot Sauerkraut and Kielbasa