Herb Rubbed Pork Tenderloin
in Red Wine Mushroom Sauce

Servings: 2 | Amount Per Serving: 1/2

• Calories: 330 | Total Fat: 16g
• Carbohydrates: 11g | Dietary Fiber: 1g
• Sugar: 3g | Protein: 27g
• Sodium: 147mg | Cholesterol: 96mg

• Prep Time: 10mins
• Cook Time: 20mins
• Total Time: 30mins

Ingredients

• 1) 0.5 lb boneless pork tenderloin
• 2) 0.5 tablespoon balsamic vinegar
• 3) 0.5 tablespoon olive oil
• 4) 0.5 tablespoon fresh chopped rosemary
• 5) 1 tablespoon fresh chopped thyme (divided)
• 6) 0.5 tablespoon steak seasoning
• 7) 3 cloves garlic (crushed) + 3 cloves garlic (minced)
• 8) 0.5 lb crimini or baby bella mushrooms (sliced)
• 9) 0.5 cup shredded Provolone cheese
• 10) 0.5 shallot (thinly sliced)
• 11) 1/3 cup red wine
• 12) 1.5 tbsp butter (chopped)

Steps

• 1) Preheat the oven to 400°F | 205°C.
• 2) Brush the tenderloin on all sides with the balsamic vinegar and olive oil.
• 3) In a small bowl, combine the rosemary, 0.5 tablespoon thyme, steak seasoning and 3 cloves crushed garlic.
• 4) Rub this mixture on the pork tenderloin in a large baking dish.
• 5) Add the mushrooms, 3 cloves minced garlic, shallot, red wine & remaining 1 tbsp fresh chopped thyme to the baking dish around the pork tenderloin.
• 6) Top with the butter.
• 7) Place in the oven for 20-25 minutes or until the internal temperature of the pork reaches 160°F |71°C.
• 8) Slice the pork tenderloin and serve topped with the red wine mushroom sauce.