ROAST PORK TENDERLOIN WITH POTATOES AND MUSHROOMS

Roast Pork Tenderloin With Potatoes and Mushrooms image

Provided by Pierre Franey

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 lean pork tenderloins, about 1 3/4 pounds
Salt and freshly ground pepper to taste
1 teaspoon ground cumin
1 tablespoon chopped fresh sage or 2 teaspoons dried
12 small white onions, peeled
6 small red waxy potatoes, peeled
8 medium-size mushrooms, left whole
2 garlic cloves, unpeeled
1 bay leaf
1 tablespoon vegetable or corn oil
2 tablespoons dry white wine
1/4 cup water or fresh chicken broth
2 tablespoons chopped parsley

Steps:

Preheat oven to 425 degrees.
Sprinkle the tenderloins with salt, pepper and cumin.
Place the tenderloins in a roasting pan large enough to also hold the onions and potatoes in one layer. Sprinkle the tenderloins with the sage, then spread around the roast the onions, potatoes, mushrooms, garlic and the bay leaf. Brush them with the oil.
Place the pan on top of the stove and over medium-high heat cook, turning the pork and vegetables until they are lightly browned all over. Place the pan in the oven and bake for 30 minutes. Turn the meat and vegetables, basting a few times.
Pour off the fat from the pan. Add the wine and water. Crush the garlic clove with a fork, discard the skin, and blend with the gravy. Return to the oven and cook 10 more minutes.
To serve, cut the pork crosswise into pieces. Serve with the onions, potatoes, mushrooms and the gravy. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 6 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 13 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1856 milligrams, Sugar 13 grams, TransFat 0 grams