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

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