Preheat oven to 375 degrees.
Heat the oil and 1 tablespoon of the butter over medium heat in a learge braiser, deep saucepan or heavy roasting pan learge enough to hold all the ingredients.
Season the trimmed tenderloins all over with salt and pepper, then add to the pan. (If the tenderlions are a little long for the pan, cut them in half crosswise.) Cook for 6-7 minutes, turning the tenderloins halfway through so that they are browned on the bottom and top. Use tongs to transfer them to a large plate. They will not be cooked through.
Increase the heat to medium-high and add the mushrooms to the pan. Cook, stirring, for 2-3 minutes, then add the onion. Cook 2-3 minutes, just until the onions start to soften around the edges. Season lightly with salt and pepper.
Return the pork tenderloins to the pan, which will be a little crowded, then place the pan in the oven and roast for about 20 minutes, until the internal temperature of the tenderloins registers 160 degrees. Could take another 8 minutes depending on oven.
Use tongs to transfer the tenderlions to a plate; cover loosely with aluminum foil to keep them warm.
Return the pan with the mushrooms and onions to the stove over medium-high heat. Cook for 8-10 minutes, until the pan juices have almost evaporated. Add the Marsala and broth; cook for 8-10minutes, until the liquid has reduced by half.
Cut the remaining tablespoon of butter into several small pieces and add to the pan in several additions, stirring as the butter melts. Taste and add seasoning as needed. Remove from the heat.
Cut the tenderloins crosswise into thin slices, divide among individual plates. Top with mushroom sauce and a sprinkling of parsley.
Makes 6 servings.
Fat: 12g (5 g sat)
Weight Watchers: 7 pts.
This is a very easy and oh so good recipe! Serve with sweet potatos, green beans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (287g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 90 (35%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 107.2mg||33 %|
|Sodium 214.1mg||7 %|
|Potassium 889.8mg||23 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 3.7g|
|Protein 33.5g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 260
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