Pork Tenderloin with Mushrooms and Corn
Lean, tender and flavorful, pork tenderloin cooks quickly. For a fast, unusual sauce I use V8 and then serve with a sauté of mushrooms and corn.
Serves 4
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 pork tenderloin (about 1 pound), silver skin removed and cut into 4 steaks
- ½ cup minced onion
- ½ cup V8 or another spicy vegetable juice
- 6 mushrooms, coarsely chopped
- 1 tablespoon water
- ½ cup corn, fresh or frozen and defrosted
- ½ teaspoon fine sea salt
- Freshly ground black pepper
- ¼ cup chopped chives
Method
- Heat the butter and 1 tablespoon of the oil together in a large sauté pan over medium-high heat. Add the pork steaks and cook turning once until just pink in the center, 3 to 4 minutes per side. When the steaks are nearly ready, add the onion to the pan and cook for a minute. Remove the steaks to a plate. Pour in the V8, scraping any browned bits from the bottom of the pan (the fond) to deglaze the pan. Cook for a minute, then pour the pan sauce over the steaks.
- In the same pan, add the remaining tablespoon of oil the mushrooms, and the water. Cook until the mushrooms are tender, and the liquid has evaporated. Stir in the corn and chives. Spoon onto the plate with the steaks and serve immediately.
Nutrition
Nutritional analysis per serving
- Carbohydrates(g) 9
- Protein(g) 31
- Fat(g) 16
- Calories (Kcal) 298
- Sodium (Mg) 379
