Carnival of the Recipes: Mushroom Pork Tenderloin

Beth at SWWBO is having a Carnival of the Recipes. I’ve been telling my Mom that I was going to do a recipe blog once a week, but I’ve never gotten round to it. Now Beth has provided me the motivation. And Harvey, if you eat pork, this is easy. Even YOU could make it. So here is this week’s entry:

Mushroom Pork Tenderloin.

Ingredients:
¼ Cup of Mayo
1(1 oz) packet of onion soup mix
3 cloves of fresh garlic
1 ½ lb pork tenderloin (may be two pieces)
1 (8 oz) pkg of portabella mushrooms, rinsed and sliced (I slice them ½” thick)
1 Tblsn quick setting flour (Wondra)
½ C milk (I use skim)

Steps
Combine in large bowl, mayo and dry soup mix. Crush garlic, using garlic press, into bowl. Mix well. Slice tenderloin diagonally into ½ inch slices.

Preheat large sauté pan on medium high 2-3 minutes (I use a skillet). Stir pork slices and sliced mushrooms into soup mixture. Wash hands. Place tenderloin, using tongs, in pan; add remaining soup mixture (I never have much at all). Cook 4-6 minutes, turning occasionally, until browned.

Stir in flour and cook 1-2 more minutes. Stir in milk; reduce heat to low. Cook 4-6 minutes until sauce thickens and internal temp of pork slices reaches 150deg F.

I have served with egg noodles or yellow saffron rice.