Roast Pork Tenderloin and Mushroom Dinner - Restaurant Association of Nova Scotia
You don’t need to wait for Sunday night to make a comforting roast dinner. The pork stays moist and the potatoes taste wonderful in the mushroom “gravy”. Yield:
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Ingredients
- 1 large pork tenderloin, trimmed (about 1 lb/500 g)
- 2 medium white potatoes, cut into 3/4-inch (2 cm) chunks
- 1 medium sweet potato, cut into 3/4-inch (2 cm) chunks
- Salt
- pepper
- 1 tbsp (15 mL) butter
- 8 oz (250 g) mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 onion, chopped
- 1-1/2 tsp (7 mL) paprika
- 1/4 cup (50 mL) all-purpose flour
- 2 cups (500 mL) Milk
- 1 cup (250 mL) reduced-sodium chicken broth
- 1 tbsp (15 mL) Dijon mustard
- Chopped fresh parsley
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