• 2 1lb pork tenderloins
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lb sliced cremini mushrooms
• ½ cup white wine
• ¼ cup Essential Everyday Chicken Stock
• 1 tablespoon sherry vinegar
• 2 tablespoons unsalted butter
• Fresh thyme, for serving
• Dierbergs Kitchen Honey Glazed Baby Carrots
• Dierbergs Kitchen Premium Home Style Mashed Potatoes

Preheat oven to 400°F.

 

Pat pork tenderloins dry. Combine salt, black pepper, rosemary, thyme, and garlic in a small bowl. Thoroughly spread over pork tenderloins.

 

Heat olive oil in a cast iron skillet on medium-high heat. When oil is shimmering, add pork tenderloins and sear for 5 minutes per side, until golden brown.

 

Add mushrooms to the pan around the pork tenderloin and stir.

 

Transfer pan to the oven and cook for 10-12 minutes, or until the internal temperature of the pork reaches 145°F.

 

Remove pork from the pan and set aside on a cutting board. Let rest at least 10 minutes.

 

Add white wine, stock, and sherry vinegar to the cast iron skillet over low heat. Stir well and let simmer for 10 minutes. Add butter and stir.

 

Slice pork tenderloin and top with mushroom sauce. Garnish with fresh thyme.

 

Serve with Dierbergs Kitchen Honey Glazed Baby Carrots and Dierbergs Kitchen Premium Home Style Mashed Potatoes.

 

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

 

Makes 8 servings