I love being able to integrate fresh mushrooms into recipes whenever I can. When I saw this Pork Tenderloin with Sherry Mushroom Sauce Recipe I had to give it a try. I made a few changes to the recipe because the sauce came out really thick-I thinned it out a little bit by adding a little extra water and Sherry to the recipe, and it turned out excellent. These changes have been added into the recipe. Another thing I should point out is, that this is a low carb recipe. You could serve this dish with rice, or mashed potatoes; I chose mashed potatoes and the sauce made a delicious gravy.
The next time you’re in the mood to make something a little different give this low carb Pork Tenderloin with Sherry Mushroom Sauce Recipe a try; you’ll love it.
1 pork tenderloin (1 to 1 1/2 pounds)
1 package fresh mushrooms (8 ounce package-sliced)
2 green onions (sliced)
2 cloves of garlic (minced)
2 tablespoons margarine
1 tablespoon cornstarch
1 tablespoon fresh parsley (chopped)
1/ 2 teaspoon dried thyme
1 cup water
4 tablespoons dry sherry
1/ 2 teaspoon beef bouillon crystals
Black pepper to taste
Preheat oven to 375F.
1. Place pork in a shallow baking pan. Lightly salt and pepper; bake 30 to 40 minutes, or to an internal temperature of 145-150F is reached in the center.
2. While the pork is cooking prepare the chopped and diced ingredients.
3. In a small sauce pan or skilled melt the butter and cook the mushrooms, green onion, and garlic till tender. Then stir in the cornstarch, parsley, thyme and add a pinch of pepper. Stir in the water, Sherry and bouillon granules.
4. Cook and stir till the sauce comes to a boil and thickens, then cook for an additional 2 minutes. (if sauce is too thin let it cook down)
Serve sauce over roast pork, potatoes or rice.