Ingredients

The following ingredients have 7 Servings
  • 2.5 lbs pork tenderloin (2 pork tenderloins)
  • 1 tbsp garlic powder
  • 1 tbsp driedthyme
  • 2 tsp salt
  • 1 tsp dried sage
  • 1 tablespoon olive oil
  • 10 ozs mushrooms
  • 1 onion, chopped
  • ¼ cup dry red wine
  • 1/2 teaspoon dried thyme
  • 1/4 cup cream
  • salt and pepper to taste

Instruction

  • combine the garlic powder, tablespoon of dried thyme, salt and sage in a small bowl.
  • to 400 on the convection setting, if you have that option, or 425 conventional if you do not.
  • Lay the pork tenderloin out on a work surface, and spread the rub over the pork. Rub it into the meat, and let sit for about 15 minutes at room temperature.
  • Place the pork into a roasting pan, and put in the preheated oven.
  • Make the mushroom sauce as the pork roasts, which takes about 20 to 25 minutes. Heat the olive oil in a skillet on medium heat then add the onions. Cook for about 5 minutes until they begin to soften.
  • , and cook for 5 minutes or so, until the mushrooms begin to sweat. Add the red wine and the 1/2 tsp of thyme. Simmer until the wine is mostly absorbed, about 5 more minutes.
  • to finish the mushroom sauce, and add salt and pepper to taste. When the cream starts to bubble, lower the sauce pan to very low, to keep warm for the pork.
  • The pork should take about 20 to 25 minutes to roast to doneness, though you should check it a few minutes before hand to avoid over cooking. Pork tenderloin should still have a little pink showing, with the internal temperature registering between 140 and 145 degrees when you remove it from the oven. Set aside to rest for about 5 minutes.
  • Slice the pork, and serve topped with the mushroom cream sauce. Enjoy with a good glass of red wine!