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Pork Tenderloin With Mushroom Sauce

pork, potatoes

3 new red potatoes
1 pork tenderloin (12 oz)
pinch (each) salt and pepper
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 cloves garlic; minced
1/2 teaspoon dried Italian herb seasoning
2/3 cup chicken stock

Pierce potatoes all over with fork. Place in microwaveable dish. Pour in 1/4 cup water; cover and microwave at High for 6 minutes or until tender. Set aside. Sprinkle pork with half each of the salt and pepper. In ovenproof skillet, heat oil over high heat; brown pork on all sides. Transfer to plate. Reduce heat to medium high; cook mushrooms, garlic, seasoning and remaining salt and pepper for 5 minutes or until browned and liquid is evaporated. Stir in stock. Return pork to skillet. Transfer skillet to 425°F oven; cook for 15 minutes or until just a hint of pink remains inside pork. Let stand for 5 minutes; slice thinly. Serve with sauce and potatoes.

Contributor: Canadian Living Magazine, February, 2000

Yield: 3 servings

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