Pork Tenderloins with Mushroom Sauce

  • Preparation 25 MIN
    Cooking 30 MIN
  • Servings 6





  1. With the rack in the middle position, preheat the oven to 190°C (375°F).


  1. Remove the stems from the shiitake mushrooms and slice the caps into thin strips. Set aside.
  2. In a saucepan, bring the broth, garlic and shiitake stems to a boil. Reduce until 60 ml (1/4 cup) of liquid remains. Strain. Add the milk and cream. Set aside.


  1. Season the pork with salt and pepper. In a large skillet over medium-high heat, brown the pork and sage in the butter. Transfer the pork to a baking dish and bake until the pork is cooked but centres are still pink, about 15 minutes. Cover and let stand for 5 minutes.
  2. Meanwhile, in the same skillet, brown the shiitake caps and white mushrooms in the oil. Season with salt and pepper. Sprinkle with flour and continue cooking for 1 minute. Add the broth mixture and bring to a boil over medium heat, stirring constantly with a wooden spoon. Simmer gently for 2 to 3 minutes. Adjust the seasoning.
  3. Slice the tenderloins and nap with sauce. Serve with Noodles with Butter and Sage.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 311  
Total Fat 14 g  
Saturated Fat 6 g  
Sodium (salt) 297 mg  
Carbohydrates 7 g  
Fibre 0 g  
Protein 38 g