Description
Lightly crusted pork tenderloin topped with a tomato and mushroom “gravy”.
Ingredients
- 1-½ pound Pork Tenderloin
- ¼ cups Seasoned Bread Crumbs
- ¼ cups Seasoned Panko Bread Crumbs
- 3 Tablespoons Olive Oil, Divided
- 1-¾ cup Homemade Chicken Stock Or Canned Reduced Sodium Chicken Broth
- 3 Tablespoons Tomato Paste
- ½ teaspoons Dried Rosemary, Crushed
- ½ teaspoons Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 3 cups Sliced Baby Bella OR White Button Mushrooms
- 2 cloves Garlic, Finely Minced, Then Crushed Into A Paste
- Chopped Fresh Parsley For Garnish
Preparation
Preheat oven to 375ºF. Line a shallow baking pan with foil and spray foil with nonstick cooking spray. Set the pan aside.
Trim silver skin and any fat from the pork tenderloin.
Combine seasoned bread crumbs and Panko bread crumbs. Spread crumb mixture onto a sheet of waxed paper. Roll pork tenderloin in crumbs, coating all sides of meat. Use waxed paper to press crumbs onto tenderloin, coating it liberally.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown tenderloin on all sides. Transfer tenderloin to prepared pan and bake at 375ºF for about 30 minutes or until an instant read thermometer reads 150ºF.
While tenderloin is baking, make gravy. Whisk together chicken broth and tomato paste until well mixed. Stir in rosemary, salt and pepper.
Wipe any residual crumbs out of skillet. Heat remaining 1 tablespoon of olive oil in skillet. Add mushrooms and sauté over medium high heat until lightly browned, about 3–4 minutes. Add garlic and cook and stir for 30 seconds. Add chicken broth mixture and cook over medium-high heat for 3–5 minutes or until sauce reduces a little and is slightly thickened.
Let tenderloin rest for 10–20 minutes before slicing into 1/2″ thick slices. Drizzle some of the gravy over pork and serve the rest on the side. Garnish with a sprinkle of fresh parsley.
