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PORK TENDERLOIN WITH SHERRY-MUSHROOM SAUCE

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Old 06-03-2000, 01:23 AM   #1
Slimwithin
 
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Join Date: Jan 2000
Location: Langley, B.C., Canada
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Another stolen recipe from Favorite Brand Name Recipes - Low Carb Cookbook (I haven't seen a brand name yet in this cookbook!!)

1 pork tenderloin (1 to 1-1/2 lb)
1-1/2 cups chopped fresh mushrooms (any kind)
2 tbsp sliced green onion
1 clove garlic, minced
1 tbsp reduced calorie margarine (I'd use butter)
1 tbsp cornstarch
1 tbsp chopped fresh parsley
1/2 tsp dried thyme leaves, crushed
Dash black pepper
1/3 cup water
1 tbsp dry sherry
1/2 tsp beef bouillon granules

Preheat oven to 375 F. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 35 min until thermometer registers 159 F. Let stand, covered, 5 to 10 minutes while preparing sauce.
Cook and stire mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon granules. Cook and stire until sauce boils and thickens. Slice pork and serve with sauce.
Makes 4 servings
Per serving: 179 calories, 26 gr. protein, 4 grams carbohydrate, 6 grams fat, 81 gr. cholesterol., 205 grm sodium.
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