This is our first gourmet meal from Dinnerworks — the Pork Tenderloin with Wild Mushroom Cream Sauce. And may I add, also with White Wine. It was really good; beyond what we expected. The sauce were superb but with the wild mushroom it was even better. I never realize that the mushroom captures the intense flavour of the white wine so nicely.
We had some sauce left over. Rather than throwing away perfectly good sauce, Ben took the remaining sauce with rice. He likes it. This is a keeper meal — I will prepare again next time.
The cooking instructions were very clearly provided in the ziplock bag we took home from DinnerWorks. Cooking takes about 1/2 hour.
The ingredients we had were:
- A big piece of pork tenderloin
- The Wild Mushroom Crean Sauce
- Chopped Onions, and
- The White Wine
The instructions asks to first sear the pork tenderloin on all sides for 1 minute each side. This is to seal the flavour of the pork in before baking.
Hmmm … what do you think of this? Does it look … errr … delicious?
Next, I sauteed the onion in 1 tablespoon of canola oil until they are translucent but not brown. Once ready, I added the white wine and cook for another couple of minutes.
This is where I put in the nice smelling and rich wild mushroom cream sauce.
Simmer, simmer … until the sauce thickens.
The seared pork tenderloin is baked for 25 minutes or until the internal temperature reaches 155F. I need to rest the pork for 5 minutes out of the oven. I then cut the tenderloin into 1/2 inch coins.
The meat was perfectly done — it looks delicious just eating it without the sauce.
We like it … a lot. It’s a simple dish to make and yet good for entertaining guests. This is definitely something we’ll make again.
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155 for pork’s internal temperature still? The trichinosis is killed at 140…
Any meat overcooked loses its appeal to me…though the wild mushroom and wine sauce may hide it…
Hi Sally: He he he … I don’t know anything about trichinosis. I just make what looks nice!
Trichinosis is what people cook pork for so long to kill… Overcooked meat just does not appeal to me…I too cook for what looks nice!
I would like to say thanks for the pork tenderlion recipe. I tried it last week and it was great. I have posted it on my site: http://ccgi.stevepugh.plus.com/windy/?p=27
how do you make the wild mushroom cream sauce? The recipe calls for wild mushroom cream sauce … seems a bit weird. Can you clarify?
Hi Mike, if I recalled correctly, the wild mushroom cream sauce was prepared on the site. If I’m not wrong, we mixed some cream with some mushrooms and stored in a ziplock bag.