On my way home from work I headed to the garden center, I can’t wait to get planting. I bought herbs and hope to get my herb garden planted in the next few days. Since I had gardening on the brain, I wandered around the backyard when I got home and the lilacs and viburnum are finally beginning to bloom. It’s hard to say which fragrance I like better, wish you could get a whiff when you look at the pictures.
Whenever Katie or Andrew would ask what we were having for dinner and the answer was pork tenderloin they would always moan and say they didn’t like pork. When the meal hit the table they didn’t look like kids that didn’t like pork. I would question them about this; they would say they forgot they liked pork. I really like the mushroom sauce with this recipe and I don’t think you’ll forget you like pork once you try it.
2 to 3 pounds of pork tenderloin
2 teaspoons olive oil
Salt and pepper
1 cup beef broth
1 cup port
4 oz. mushrooms chopped
½ cup chopped onion
2 cloves of garlic, chopped
1 tablespoon ketchup
2 tablespoons balsamic vinegar
2 teaspoons Worchester sauce
Preheat oven to 350 degrees. Add olive oil to large sauté pan. Sprinkle pork with salt and pepper and in large skillet sauté over medium high heat until tenderloin is nicely browned on all sides (Does pork tenderloin have sides? It seems kind of round to me). Place pork in oven in shallow baking pan and roast until meat registers 160 to 170 degrees with a meat thermometer, about 20 minutes.
Once pork is in the oven, add all other ingredients to the skillet and sauté on medium high heat until onion is soft and liquid is reduced by two thirds.
Slice tenderloin and serve with mushroom port sauce.