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Pork Tenderloin in a Creamy Mushroom Herb Sauce (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 06/05/2014 - Pork tenderloin is one of my favorites, and this recipe offers an easy, tasty meal that will keep your hungriest eaters smiling.
- 2 tablespoons butter
- 2 large shallots, minced
- 2 cloves garlic, minced
- 1 cup minced mushrooms
- 1½ pounds pork tenderloin medallions
- 1 teaspoon potato starch, or corn starch
- ½ teaspoon ground black pepper
- ½ cup whole milk yogurt
- 1 tablespoon cream cheese
- ¼ cup dry white wine or vermouth
- ½ tablespoon fresh thyme
Heat oil in a skillet over medium heat.
Salt and pepper the pork and add to pan.
Cook until lightly browned. Remove pork, and keep warm.
To the skillet, add butter, shallots, thyme, and garlic. Stir and cook 2 minutes or so, until soft.
Add mushrooms and sauté about 3 minutes.
Stir in wine, cook another couple of minutes, until soft.
Whisk in yogurt and cream cheese, stirring for another 30 seconds or so.
Whisk in potato starch or corn starch, as desired.
Return pork to pan, reduce heat to low, and cover.
Simmer for 5-10 minutes, stirring occasionally.
Serve over rice.
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