pork tenderloin with mushroom mustard sauce

"this is one of the best meals you've made in a long time." that pretty much sums up this dinner. it's incredibly simple, foolproof, and delicious. although it takes 45 minutes to make, 20 of it is roasting the pork. so for a mere 25 minutes of active time, it's a good weeknight meal.

pork tenderloin with mushroom mustard sauce
adapted from cooking light
45 minutes, serves 4

1 pound pork tenderloin
8 ounces mushrooms, sliced
3 garlic cloves, minced
2 tablespoons white vinegar
1 cup chicken broth
1/4 cup sour cream
2 teaspoons dijon mustard
  1. place an ovenproof skillet in the oven and preheat it to 425F. while the oven is heating, season pork with salt and pepper. when the oven has heated, remove the pan, coat the bottom with olive oil and add the pork. roast for about 20 to 25 minutes or until desired doneness. remove pork from pan and tent to keep warm.
  2. place the skillet over medium heat and coat the bottom with olive oil. add mushrooms and saute until soft. add garlic and saute until very fragrant, one minute. 
  3. stir in vinegar, bring to a boil, and stir to loosen browned bits from the pan. cook until most of the liquid evaporates.
  4. stir in the chicken broth and bring to a boil. cook until liquid is reduced to about one third of a cup, about 10 minutes. remove from heat and stir in sour cream and mustard. season with salt and pepper.
  5. slice the pork and serve with the sauce.

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