Roast Pork Tenderloin and Mushroom Dinner

I love meals that you can bake in the oven and then clean up all the dishes before it’s ready. I feel like I’m ahead of the game. I also love meals like these that are extremely flavourful with minimal effort and saucy. Because I’m a saucy kind of girl.

Roast Pork Tenderloin and Mushroom Dinner

1 large pork tenderloin, trimmed (around 1 lb)
2 medium white potatoes, cut into 3/4 inch chunks
1 medium sweet potato, cut into 3/4 inch chunks
Salt and pepper
1 tbsp butter
8 oz mushrooms
3 cloves garlic
1 onion, chopped
1 1/2 tsp paprika
1/4 cup all-purpose flour
2 cups milk
1 cup reduced-sodium chicken broth
1 tbsp Dijon mustart
Chopped fresh parsley

Preheat oven to 375F. Butter a 13×9 inch glass baking dish. Place pork in centre of baking dish, tucking thin end underneath. Arrange white potatoes and sweet potatoes around pork. Sprinkle with salt and pepper. Bake for 20 minutes.

Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms, garlic, onions, paprika and 1/4 tsp each of salt and pepper; saute for 8 minutes or until mushrooms are brown. Stir in broth and mustard. Whisk flour into milk; stir into pan and bring to a boil, stirring. Boil, stirring, for 1 minute. Pour sauce over pork and potatoes and roast for 10 to 15 more or until a meat thermometer inserted into thickest part of pork registers 160F.

Transfer pork to a cutting board; let rest for 5 minutes. Return potatoes and sauce to oven for 5 minutes; stir well. Slice pork crosswise; serve with potatoes and sauce. Sprinkle with parsley. Serves 4.


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