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STOVETOP PORK AND MUSHROOMS
This STOVETOP PORK AND MUSHROOMS recipe is great for a quick weeknight comfort food dinner. Seared pork tenderloin medallions and sautéed mushrooms are great over mashed potatoes or rice.
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Servings: 4
Calories: 379kcal
Equipment
Ingredients
- 1 ½ lb pork tenderloin roast
- Salt/Pepper
- 2 tablespoons olive oil
- 8 brown mushrooms sliced
- 2 tablespoons butter
- 3 garlic cloves minced
- 1 teaspoon Italian seasonings
- 2 tablespoons Worcestershire sauce
Instructions
- Wash and pat dry pork tenderloin. Cut into 6 medallions, 1 inch thick per piece. Season with salt and pepper on each side.
- Heat a large non- stick skillet over medium-high heat with oil. Sear medallions until brown on each side and cook through. Less than 1 minute. Remove and set aside on a plate.
- Leave the pan juices in the skillet and cook the mushrooms until soft on medium heat.
- Add butter, garlic, Italian seasonings and Worcestershire sauce. Stir all together and return pork to the skillet. Cook until warm through.
- Serve immediately with mashed potatoes, pasta or rice.
Nutrition
Serving: 1g | Calories: 379kcal | Carbohydrates: 4g | Protein: 45g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 139mg | Sodium: 373mg | Fiber: 1g | Sugar: 1g
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