Combine the cornstarch with the stock and sherry before adding it to the hot pan to keep the gravy smooth.
Ingredients
- 1 (1-pound) pork tenderloin, trimmed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- Cooking spray
- 1 teaspoon olive oil
- 1 (8-ounce) package sliced baby bella mushrooms
- 1⁄3 cup chopped shallots (about 4)
- 2 teaspoons cornstarch
- 1 cup beef stock (such as Swanson)
- 1 tablespoon dry sherry
How to Make It
- Cut pork diagonally into thin slices. Sprinkle pork with salt and pepper; rub with garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add oil. Add pork; cook 1 to 2 minutes on each side or until done. Transfer pork to a platter; keep warm.
- Recoat skillet with cooking spray. Add mushrooms and shallots; cook, stirring often, 5 minutes.
- While mushroom mixture cooks, place cornstarch in a small bowl. Gradually add stock and sherry, stirring with a whisk until smooth. Stir stock mixture into mushroom mixture, scraping to loosen browned bits. Bring to a boil; cook, stirring constantly with a whisk, 1 minute or until thickened. Return pork and accumulated juices to pan; cook 1 to 2 minutes or until thoroughly heated.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 199 kcal Calories from Fat: 46.8 kcal |
|
% Daily Value*
|
| Total Fat 5.2 g 15% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
Cholesterol 74 mg 25% |
Sodium 490 mg 8% |
carbohydrates 10.1 g 8% |
Dietary Fiber 1.2 g 3% |
Protein 27.4 g 55% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
