Pork Tenderloin with Shallot, Mushroom and White Wine Sauce
2-3-pound pork tenderloin, trimmed of fat and silver skin
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Cooking tools:
- Instant-read thermometer
- Cast iron skillet
- Skillet
- Stove
- Chef's knife
- Paring knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Spoon
- Tongs
- Serving platter
- Aluminum foil
Ingredients
- 2-3-pound pork tenderloin, trimmed of fat and silver skin
- 1-2 tablespoons olive or vegetable oil
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground (or coarse grind) black pepper
- 2 shallots, diced
- Small garlic clove, minced
- 1 cup chopped mushrooms (your choice, but I like oyster mushrooms for this)
- 1 cup fairly dry white wine
- 1 cup chicken broth
- 1 ½ tablespoons cornstarch
- Additional salt and pepper
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