Wine Braised Pork Tenderloin With Mushrooms Recipe




 Olive oil1 Tablespoon
 Butter2 Tablespoon
 Pork tenderloins2 , trimmed of fat
 Onion1 , chopped
 Garlic1 Clove (5 gm), smashed and chopped
 Fresh mushrooms1 Pound, cleaned and halved
 Dry white wine1⁄2 Cup (8 tbs)
 Chicken stock2 Cup (32 tbs), heated
 Tomato paste2 Tablespoon
 Oregano1⁄2 Teaspoon
 Cornstarch1 Tablespoon
 Cold water3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3044 Calories from Fat 993

% Daily Value*

Total Fat 111 g171%

Saturated Fat 40.8 g203.9%

Trans Fat 0.7 g

Cholesterol 1256.8 mg418.9%

Sodium 1700.1 mg70.8%

Total Carbohydrates 70 g23.5%

Dietary Fiber 9.4 g37.6%

Sugars 25.9 g

Protein 404 g808.1%

Vitamin A 28.7% Vitamin C 50%

Calcium 24.7% Iron 131.7%

*Based on a 2000 Calorie diet


? Preheat oven to 350 °F (180 °C).
? Heat oil and butter in large ovenproof saute pan over medium heat. When hot, add pork and sear 10 to 12 minutes on all sides, seasoning during cooking. Remove pork and set aside.
? Add onion and garlic to pan; cook 3 minutes. Add mushrooms and season well; increase heat to high and cook 5 minutes.
? Pour in wine and cook 3 minutes. Add chicken stock, tomato paste and oregano; mix well. Return pork to pan, cover and cook 25 minutes in oven.
? Remove pork from pan, slice about 1/2 in (1.2 cm) thick and set aside.
? Dissolve cornstarch in cold water; stir into sauce until well incorporated. Season and cook 1 minute. Return meat to sauce and simmer 2 minutes over low heat.