0
1 pork tenderloin
1 orange
2 tbsp butter
227-g pkg sliced button mushrooms
1/4 tsp dried thyme leaves
1/4 tsp salt
1/4 tsp pepper
1/4 cup brandy or white wine
1/2 cup 18% cream
1 green onion, sliced
Trim any fat from pork. Slice meat into 1/2-inch- (1-cm-) thick rounds. Finely grate 1 tsp (5 mL) peel from orange. Melt 1 tbsp (15 mL) butter in a large frying pan over medium-high heat. Add pork. Cook until deep golden and firm to the touch, 4 minutes per side. Remove to a bowl.
Melt remaining tbsp (15 mL) butter in pan. Add mushrooms. Sprinkle with seasonings. Stir often until browned around edges, 4 minutes. Reduce heat to medium. Add brandy. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in cream and orange peel, then return pork to pan. Stir often until sauce thickens, 3 minutes. Sprinkle with onion.
Calories 459, Protein 44.5g, Carbohydrates 7.7g, Fat 22.2g, Fibre 2.1g, Sodium 517mg.
Try this on "date night" or when you feel like a gourmet treat. It sounds upscale, but it's really just a fancy sauté.