Roast Pork Tenderloin and Mushroom Dinner

Here was tonight's supper: a roasted pork tenderloin cooked with mushrooms, potatoes, and sweet potatoes, and cooked in a creamy mushroom sauce. It was very easy and efficient to make, since the entire meal cooks together in one dish. The various aspects cooked beautifully together, and cleanup was a breeze. I found the recipe in a 2011 calender. The only big changes I made was to use two small pork tenderloin "quick roasts" because that is what I found at the grocery store, and to add an extra sweet potato.

Roast Pork Tenderloin and Mushroom Dinner
1 large pork tenderloin, trimmed (about 1 lb/500g)
2 medium white potatoes, cut in 3/4 inch chunks
2 medium sweet potatoes, cut in 3/4 inch chunks
salt and pepper
1 tbsp butter
8 oz (250g) mushrooms, thinly sliced
3 cloves garlic, minced
1 onion, chopped
1 1/2 tsp paprika
1/4 cup all-purpose flour
2 cups milk
1 cup reduced-sodium chicken broth
1 tbsp Dijon mustard

Preheat oven to 375◦F. Butter a 9x13 inch baking dish. Place pork in center, tucking thin end underneath. Arrange potatoes around pork, sprinkle with salt and pepper. Bake for 20 minutes.

Meanwhile, in a large skillet, melt butter over medium heat. Add mushrooms, garlic, onion, paprika, and 1/4 tsp each salt and pepper. Saute until mushrooms are browned, about 8 minutes. Stir in broth and mustard. Whisk flour into milk, stir into pan and bring to a boil. Boil, stirring for 1 minute.

Pour sauce over pork in pan, roast 10 to 15 minutes longer, or until a meat thermometer inserted into the thickest part of the pork registers 160◦F. Let rest 5 minutes, before cutting pork crosswise into thin slices. Serve with a scoop of mushrooms and potatoes and a drizzle of sauce. 

 "Roast Pork Tenderloin and Mushroom Dinner.” http://www.dairygoodness.ca/recipes/roast-pork-tenderloin-and-mushroom-dinner. Dairy Goodness, n.d. Sunday, December 4, 2011.