Garlic Crusted Pork Tenderloin with Portabella Piccata Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 pork tenderloin1/4 cup breadcrumbs1/4 cup skim milk1 tsp minced garlic1 6oz pkg of baby portabella mushrooms, sliced thick1 medium tomato, seeded and chopped2 TBL butter2 cloves garlic, minced 1 TBL olive oil3 TBL white flour1 14oz low sodium chicken broth1 TBL fresh lemon juice2 TBL capers with juice2 TBL fresh parsley, chopped
Cut tenderloin into five 2-3" pieces, then pound to 3/4" thickness, season with salt & pepper. Combine breadcrumbs and 1 tsp minced garlic. Dip tenderloin pieces in milk then dredge in breadcrumb mixture until lightly coated on each side (do not over coat). Grill until medium rare/medium, flipping once. Remove from grill and let stand 5-7 minutes keeping warm and tenting loosely with foil.
At same time or prior to starting meat do the first 7 steps waiting for meat to be resting to complete steps 8-11.
1. In large saucepan saute garlic & mushrooms in butter until mushrooms are partially cooked but still firm.
2. Remove mushrooms from pan.
3. Add olive oil and flour making a paste.
4. Cook, stirring until golden brown.
5. Add chicken broth a little at a time until well blended.
6. Add lemon juice.
7. Stir over medium heat until thickened.
When meat is resting complete the following steps:
8. Add mushrooms back in to sauce and heat through (2-3 minutes).
9. Stir in capers & juice, warm through (1-2 minutes).
10. At the last minute add tomatoes and parsley until they are warmed through (1-2 minutes).
11. Serve over pork tenderloin.
Makes 4 servings.
Serve with garlic mashed potatoes.
Number of Servings: 5
Recipe submitted by SparkPeople user JILLYBEANS632.
At same time or prior to starting meat do the first 7 steps waiting for meat to be resting to complete steps 8-11.
1. In large saucepan saute garlic & mushrooms in butter until mushrooms are partially cooked but still firm.
2. Remove mushrooms from pan.
3. Add olive oil and flour making a paste.
4. Cook, stirring until golden brown.
5. Add chicken broth a little at a time until well blended.
6. Add lemon juice.
7. Stir over medium heat until thickened.
When meat is resting complete the following steps:
8. Add mushrooms back in to sauce and heat through (2-3 minutes).
9. Stir in capers & juice, warm through (1-2 minutes).
10. At the last minute add tomatoes and parsley until they are warmed through (1-2 minutes).
11. Serve over pork tenderloin.
Makes 4 servings.
Serve with garlic mashed potatoes.
Number of Servings: 5
Recipe submitted by SparkPeople user JILLYBEANS632.
Nutritional Info Amount Per Serving
- Calories: 271.8
- Total Fat: 12.7 g
- Cholesterol: 75.4 mg
- Sodium: 492.0 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.5 g
- Protein: 26.5 g
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