This is one of those recipes that you just want to curl up with on a cold evening. It’s not your typical pork dish. It’s got a bit of tang from the horseradish to keep it interesting. Serve it with mashed potatoes and this will be your new go-to comfort food.
1 pork tenderloin (about 1 pound)
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper
2 tablespoons olive oil, divided
2 cups button mushrooms, thinly sliced
3 garlic cloves, minced
2 tablespoons white wine vinegar
1 cup chicken broth
1/4 cup sour cream
2 teaspoons Horseradish
1 teaspoon turmeric
3 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 425°.
Sprinkle pork evenly with 1/2 teaspoon salt and pepper.
Add 1 tablespoon olive oil to cast iron pan, and swirl to coat.
Add pork to pan.
Roast the pork 425° for 15 minutes, turning after 7 minutes.
Remove pork from pan, set aside and let stand for 10 minutes.
Place roasting pan over medium-high heat.
Add the remaining 1 tablespoon oil to pan.
Add mushrooms and garlic then sauté 4 minutes while stirring occasionally.
Add vinegar to the pan and then bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until liquid almost evaporates, stirring occasionally.
Stir in remaining 1/4 teaspoon salt and broth then bring back up to a boil.
Cook for about 5 minutes until liquid is reduced to 1/3 cup.
Remove from heat, and stir in the sour cream, horseradish and turmeric.
Cut pork into slices.
Serve with sauce and garnish with parsley.
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