At a Glance
Pork Tenderloin with Mushrooms and Onions
EMERGENCY VS ROOM
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REASONS TO GO : REA
Calories : 243 Per Serving | Protein : 27g Per Serving Fiber : 2g Per Serving
While pork tenderloin often roasts in the oven after an initial pan sear , you can easily cook it start to finish on the stovetop . The key is medium heat , which gradually builds a tasty brown crust as you turn the meat , but won ’ t overcook the outside before the interior is done . Use a stainless steel pan instead of a nonstick here , if possible . A stainless surface will better collect fond ( browned bits ) from the pork , lending rich flavor to the mushrooms and onions as they cook .
INGREDIENTS : › 2 tbsp canola oil › 1 ( 1-lb .) pork tenderloin , trimmed › Salt & pepper to taste
› 12 ounces sliced shiitake mushroom caps › 3 cups frozen pearl onions , thawed › 2 tbsp chopped fresh thyme
STEP 1 Heat oil in a large high-sided skillet over medium . Sprinkle pork with 1 / 2 tsp salt and 1 / 2 tsp pepper . Add pork to pan ; cook , turning occasionally , until browned on all sides and a meat thermometer inserted into thickest portion registers 145 ° F , about 15 minutes . Remove pork from pan ; keep warm .
STEP 2 Add mushrooms , onions , thyme , 1 / 2 tsp salt , and 1 / 4 tsp pepper to pan ; cook , stirring and scraping pan to loosen browned bits from bottom of pan , until vegetables are soft , about seven minutes . Cut pork crosswise into thin slices ; serve with mushrooms and onions .
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This and other heart-healthy recipes can be found on the American Heart Association ’ s website , recipes . heart . org .
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