Paula and I entertained some friends tonight for dinner. We made a recipe that I had seen in the January/February 2017 Cooking Light. It was called Pork Tenderloin with Mushrooms and Onions.

It is quite easy to make and you don’t need a lot of ingredients. Here is the list…

2 tablespoons canola oil
1 (1-lb.) pork tenderloin, trimmed
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
12 ounces sliced shiitake mushroom caps
(Note: We used cremini mushrooms and it tasted just delicious…)
3 cups frozen pearl onions, thawed
2 tablespoons chopped fresh thyme
First, you need to heat the oil in a large high-sided skillet over medium heat. Sprinkle the pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the pork to the pan and cook, turning occasionally, until browned on all sides and a meat thermometer inserted into thickest portion registers 145°F. This should take about 15 minutes. Remove pork from pan and cover to keep warm.

Now add the mushrooms, onions, thyme, along with another 1/2 teaspoon salt and another 1/4 teaspoon pepper to the pan. Cook, stirring and scraping the pan to loosen browned bits from bottom of the pan, until vegetables are soft. This should take about 7 minutes. Cut the pork crosswise into thin slices and serve with mushrooms and onions.

We also sauteed some fresh kale to go with this dish. Our friends enjoyed the meal and I think that it was a hit. It was relatively easy to make and that was good since I had gone out to enjoy a beer with my friends from school before heading home for dinner.

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