Roasted Pork Tenderloin with Mushrooms in Cream

Source: The Kitchn (How to Make Roasted Pork Tenderloin)

Sometimes, simple is best, and this is very simple. We do pork tenderloin every once in a while, and this is generally how I cook. Seasoning can be as simple as just salt, pepper, and garlic granules. It’s really good with some Dijon mustard rubbed into it, especially if it’s left to marinate for a while. This time, I didn’t have any mustard, so I added some Worcestershire sauce. And too much salt. I also overcooked it a little. Oops. Can’t be perfect all the time.

I served this with some leftover mashed potatoes that had been made with all sorts of delicious and fattening things: butter, milk, and cream cheese. Probably also a splash of heavy cream, but I really can’t remember. I don’t usually add heavy cream to my mashed potatoes, so maybe not.

Heavy cream definitely went in with the mushrooms though. This pork tenderloin benefits a lot from a little sauce, and I had a feeling that the mashed potatoes would too. So while sautéeing the mushrooms, I added a splash of red wine and let them simmer in that for a few minutes. Then I added a half-cup of heavy cream and let that thicken up a bit. It did not get as thick as I would have liked, but it was too late to add flour, and I was out of Wondra. So the “sauce” wasn’t very sauce-like, but it went well with the potatoes and added a nice creaminess to the mushrooms and the meat.

The toddler does not like mashed potatoes, but she ate a few bites with the sauce. She used to love mushrooms, but that is so 2014 and she doesn’t eat them anymore. The pork she will dig into if she has ketchup to go along with it. Ketchup would not be my first choice for this pork, but I’m an adult so what do I know.

Rating: 4 stars. This is not a remarkable dish, but it doesn’t have to be. It’s a fairly simple weeknight meal. Pork tenderloin goes a long way, and it’s very easy to cook, which is why I like it for weeknights. Also, the toddler likes it, so that’s a bonus. The mushrooms weren’t quite as I wanted them, but they were still a very nice addition on the plate. And the mashed potatoes were leftovers from a previous night, but that just means they didn’t go to waste.

Would I make it again? This is my go-to recipe for pork tenderloin, so yes I would. Not sure I would do the mushrooms quite the same way, but it’s something I’d play a little with to see what works best for us. Mashed potatoes are like a blank canvas for me – I use whatever I have around, be it cream or random cheeses or cream cheese or even buttermilk. Whatever works. All three of these components work together, but they’d work with other foods too. Which is why simple is such a good thing.

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