Get the Recipe: Pork Tenderloin with Mushroom Lingonberry Sauce
This pork tenderloin with a creamy mushroom and lingonberry sauce comes together quickly and easily but creates a company-worthy dish!
Ingredients
- 1 lb pork tenderloin, visible fat and silver skin removed
- 1 teaspoon dried powdered mustard
- Salt and freshly ground pepper
- 1 Tablespoon olive oil
For the mushroom lingonberry sauce:
- 2 Tablespoons butter
- 1 shallot, peeled and diced
- 1 clove garlic, finely diced
- 8 oz cremini mushrooms, sliced
- 1/4 cup white wine, can omit
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup lingonberry jam, *see Note 1 below
- fresh thyme leaves, or dried thyme leaves
- 2-3 Tablespoons fresh parsley, plus more for garnish
- Salt and pepper, to taste
Instructions
- Preheat the oven to 450F (non-convection/not fan-assisted).
- Prepare the pork tenderloin by removing any visible fat and the silver skin that runs along the side. Season the pork tenderloin with a bit of salt and pepper and then rub the dried mustard over the pork.
- In an oven-safe skillet, heat the oil on the stovetop over medium-high heat.
- Add the pork tenderloin to the hot pan and brown on both sides, about 3-4 minutes per side. Transfer the skillet to the preheated oven and finish cooking, about 13-15 minutes or until the pork reaches an internal temperature of 145F.
- Remove from the oven and transfer the pork to a cutting board. Loosely cover with a sheet of aluminum foil to rest.
- Place the skillet onto the stovetop to make the sauce while the pork rests (careful the handle may be hot!!!). Add the butter and melt over medium heat. Add the shallot and cook, stirring, until the shallot softens, about 2-3 minutes. Add the mushrooms to the pan and cook, stirring, until softened and golden.
- Add the wine to the pan and allow it to cook off for about 1 minute. Add the chicken broth to the pan and stir in. Allow the sauce to simmer until it has reduced by about half, then add the cream and stir in. Add the lingonberry jam and stir in. Taste the sauce and add additional salt and pepper, as needed. *Proper salting will really bring all the great flavours together!
- Slice the pork tenderloin into 1/2-inch slices, then transfer to the skillet, placing it on top of the sauce. Spoon some of the sauce over-top and allow to re-heat with the sauce for a few minutes before serving. Serve garnished with some fresh chopped parsley.
- Tip! The finished sauce isn't super thick. If you'd prefer a thicker sauce, use the cornstarch slurry detailed below in the Recipe Notes to thicken it.
Notes
Note 1: Lingonberry jam is available most easily at IKEA stores. Look for "SYLT LINGON" Lingonberry Jam on the shelves near the food court. Lingonberry Jam can also be found on online sellers such as Amazon. I highly recommend the lingonberry jam, but if you just can't find it, the best substitute would be whole-berry cranberry sauce.
Tips!
- You can use a lighter cream, such as half-and-half cream. I will often stir a teaspoon of cornstarch into lighter cream to thicken the sauce a bit more with the lighter cream. Also, note that lighter creams can sometimes separate when mixed with an acidic sauce (from the wine).
- You can add the juices from the resting pork tenderloin into the sauce if you like.
- If you'd like a thicker sauce, mix up a cornstarch slurry of 1 Tablespoon of cornstarch and 1 Tablespoon of cold water. Drizzle a bit at a time into the simmering sauce until thickened as desired.
- You could also make this recipe with the larger boneless, centre-cut pork loin roast. Simply reduce the oven temperature to 325F and cook uncovered for about 25-30 minutes per lb. and until cooked through.
- I love to serve this dish with mashed potatoes and a green vegetable.
Serving: 1serving, Calories: 387kcal, Carbohydrates: 13g, Protein: 27g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 122mg, Sodium: 131mg, Potassium: 813mg, Fiber: 1g, Sugar: 8g, Vitamin A: 783IU, Vitamin C: 4mg, Calcium: 51mg, Iron: 2mg
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