This recipe is taken from the 2011 Milk Calendar. You don’t need to wait for Sunday night to make a comforting roast dinner. The pork stays moist and the potatoes taste wonderful in the mushroom “gravy”.
- Prep: 10 min
- Cooking: 35 min - 40 min
- 1 large pork tenderloin trimmed (about 1 lb/450 g)
- 2 medium white potatoes cut into 3/4-inch (2 cm) chunks
- 1 medium sweet potato cut into 3/4-inch (2 cm) chunks
- Salt and pepper to taste
- 1 tbsp (15 mL) butter
- 8 oz (250 g) mushrooms thinly sliced
- 3 garlic cloves minced
- 1 onion chopped
- 1 1/2 tsp (7 mL) paprika
- 1/4 cup (60 mL) all-purpose flour
- 2 cup (500 mL) Milk
- 1 cup (250 mL) reduced-sodium chicken broth
- 1 tbsp (15 mL) Dijon mustard
- Chopped fresh parsley
Preheat oven to 375 °F (190 °C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.
Place pork in centre of baking dish, tucking thin end underneath. Arrange white potatoes and sweet potatoes around pork. Add salt and pepper to taste. Bake for 20 min.
Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms, garlic, onions, paprika and 1/4 tsp (1 mL) each, salt and pepper; sauté for 8 min or until mushrooms are brown. Stir in broth and mustard. Whisk flour into Milk; stir into pan and bring to a boil, stirring. Boil, stirring, for 1 min.
Pour sauce over pork and potatoes and roast for 10 to 15 min or until a meat thermometer inserted in thickest part of pork registers 160°F (71°C). Transfer pork to a cutting board; let rest for 5 min. Return potatoes and sauce to oven for 5 min; stir well. Slice pork crosswise; serve with potatoes and sauce. Sprinkle with parsley.
Cooking Tip: A good thermometer is the key to cooking meat properly and ensuring a moist, tender result. Use a digital probe-type you leave in while roasting or an instant-read type, checking near the end of cooking time.
Healthy Eating Tip: Substituting sweet potatoes for other varieties or simply adding one or two into your dishes (as this recipe does) gives a huge boost to vitamin A content.
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Top 5 Nutrients
|Calcium:||18 % / 201 mg|
|Vitamin B6:||82 %|