Pork Tenderloin

Last night I made pork tenderloin that was so easy to make but looked and tasted great.  It definitely would be a meal to make for guests you want to impress with your culinary skills.  I went to my favorite website, epicurious, and entered in the food I had in the refrig.  I had pork tenderloin that I needed to pop in the freezer or use right away and an abundance of mushrooms.  I entered in pork tenderloin mushroom into the recipe line and then scrolled through the recipes that popped up until I came across a recipe that sounded appealing to me, had gotten great reviews from other cooks that had tried it and was something I hadn’t made before. 

I read the reviews and based on the reviews I doubled the amount of breadcrumbs.  I wish I had had low sodium chicken broth on hand, the mushroom sauce did end up being salty.  Next time I think I would increase the wine and decrease the amount of broth if I had to use regular chicken broth instead of low sodium.  So, maybe I would use ½ cup of broth and 1 ½ cup of wine. 


I had kitchen string on hand to tie the tenderloin but instead I used silicone rubber bands that I bought a few months ago.  I have been meaning to use them and keep forgetting so finally I remembered to give them a try.  They worked great, just one little problem, when I was slicing the tenderloin, I sliced through one, so in the trash that one went.  I’ll be more careful next time.  I tossed them into the dishwasher and they washed up perfectly.

After I had the pork in the oven, I wished I had added a layer of spinach leaves to the top of the breadcrumbs.  Having now tasted the pork, I think the spinach would have tasted great and would have added a little extra color.  I always want to try and make food prettier.  Why not?

If you want to impress your friends or relatives give this a try.  The beauty of a recipe like this is much of the work can be done ahead of time.  The roast can be assembled and ready for the oven.  The mushroom sauce requires a bit of last minute work but if you have the mushrooms sliced, garlic peeled and wine and broth measured it will be very easy to accomplish.

Here is the Recipe

Leave a Comment

Filed under Uncategorized

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>