Pork Tenderloin With Mushroom Gravy and Egg Noodles
Pork tenderloin makes a leaner yet flavourful substitute in this lighter take on pork chops and gravy. If you like, use shiitake, oyster or portobello mushrooms in place of the cremini mushrooms.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.canadianliving.com.
Cooking tools:
- Kitchen scale
- Nonstick skillet
- Saucepan
- Colander
- Stove
- Plate
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 450 g pork tenderloins trimmed and cut in 1-inch (2.5 cm) thick rounds
- 1/4 teaspoon pepper
- pinch salt
- 1 tablespoon olive oil
- 2 pkg cremini mushrooms sliced
- 3 cloves garlic minced
- 2 teaspoons chopped fresh thyme
- 3/4 cups sodium-reduced chicken broth
- 2 teaspoons cornstarch
- 2 tablespoons light sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon balsamic vinegar
- 2 tablespoons chopped fresh parsley
- 140 g egg noodles
- 1/2 cup frozen peas
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