7-1: Pork Tenderloin with Mushrooms

Oh boy, another pork tenderloin recipe. This is the last of my Costco pack, but I’m going tomorrow, so who knows what I’ll come home with. 7-1: Pork Tenderloin with Mushrooms is the first card in Group 07: Pork, and a pretty straightforward recipe. Other pork tenderloin recipes I’ve covered so far include 7-27: Pork Tenderloin in Creamy Sauce, 7-34: Grilled Pork Slices with Garlic, and 7-36: Pork Tenderloin with Curry Sauce.

7-1 Pork Tenderloin with Mushrooms
This recipe includes parsnips, a root vegetable related to carrots and parsley. Parsnips are usually winter vegetables, but I think you could probably still get away with it in mid-April.

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Pan-fried pork slices are nothing new for Simply Delicious, and neither are creamy sauces with mushrooms. Don’t expect anything particularly revolutionary from this one, except maybe the parsnips.

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Ingredients. Subbed in LF milk for whipping cream, but everything else is pretty much on point.

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Peeled the parsnips with a peeler & ran them through the food processor with the slicer blade attachment (a mandolin would work too).

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Measured out the milk.

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Started sautéeing the mushrooms.

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Egg yolk & wine (you can see the yolk if you look really closely).

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Sliced up the tenderloin.

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Blanching the parsnip slices.

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Mushrooms getting some color to them.

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Parsnips are just about done–ready to be drained.

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Combined the mushrooms & milk.

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Parsnips drained.

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Tenderloin pressed & ready to coat.

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Halfway there.

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Mushroom stew coming together, slowly.

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Golden & crispy.

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Final plated dish–sauce was a little thin, but that’s what happens when you use 2% milk instead of whipping cream. Parsnips were okay, but nothing super exciting. It’s not a bad weeknight dinner, but it’s nothing extraordinary.

Grade: B

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