Ingredients
>
1 (1 1/4 lb) pork tenderloin
>
2 tbsp canola oil, divided
>
1 (8 oz) pkg sliced cremini mushrooms
>
1/2 cup dry white wine
>
1/3 cup heavy cream
Steps
1
Preheat oven to 425°F. Brush the pork tenderloin with 1 tbsp oil and season with salt and pepper. Roast on a baking sheet 20–25 min., until internal temperature is 145°F.
2
Meanwhile, in a 12-inch skillet, heat remaining 1 tbsp oil on medium-high. Add the mushrooms and season with salt. Sauté 8–10 min., until tender.
3
To skillet, add the wine and simmer 3–4 min., until wine reduces by half. Season with pepper.
4
To mushroom sauce, whisk in the heavy cream. Simmer 3–4 min. until slightly thickened. Remove from heat. Slice pork and serve topped with mushroom sauce.
