Well, I was lazy and did not cook Sunday. We just hung out and did some things around the house so I didn't feel much like cooking by the end of the day. Mondays are always hectic..not sure why?? Emma starts dance today so before I leave to go take her at 5 I'm going to stick a pork tenderloin in the oven. The recipe comes from my church and I'm addicted to it!!! The cream sauce is AMAZING!!
Pork Tenderloin:
2 Pork tenderloins
real mayo
cavender's all-purpose greek seasoning
preheat oven to 500. wash pork and pat dry. slather with mayo and then sprinkle with seasoning...pretty heavy. place in 9x13 glass dish and cook UNCOVERED at 500 degrees for 40 minutes. turn once during cooking. turn off oven and leave pork in oven for an additional one hour.
mustard-cream sauce:
4tbsp butter
2 large shallots minced
1 pound fresh mushrooms sliced 1 cup
whipping cream
1/4 cup sherry
3-4 tbsp of dijon mustard
1/4 tsp thyme
1 tbsp. worcestershire
1/3 teaspoon pepper
salt to taste if needed
Heat butter in skillet over medium heat. Saute shallot until slightly softened, about 1 minute. Add mushroom and cooking sherry, cook 6 minutes. Stir in cream, mustard, Worcestershire, thyme and pepper. Boil about 5 minutes until cream has reduced and thickened. Add drippings from pork and bring to a low boil for about 2 minutes. Add salt if needed.
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