Equipment Needed

• Knife or meat tenderizer
• Skillet
• Baking sheet with non stick baking mat or tin foil
• Medium sized saucepan
• Cutting Board
• Wooden spoon
• Digital Meat Thermometer

Ingredients

The Pork

• Heat the oven to 400° and a skillet on medium high heat on the stove. Line a baking sheet with a non stick baking mat or tin foil. Tenderize the pork by stabbing it all over with the tip of a sharp knife or by using a tenderizer.
• In a little bowl combine the sea salt, pepper, garlic powder, onion powder, then massage into the pork, all over each surface. Once the skillet is hot, sear the pork for a minute or so on each side to get those nice dark marks.
• If you want to make Roasted Vegetables, prep these and add to the baking sheet, leaving room in the center for the pork. Otherwise, you'll pan fry the green beans or broccolini near the end of the cooking time, if that is what veggie you choose to pair with this dish.
• Place the seared pork onto the baking sheet and bake in the preheated oven for about 15 minutes, until internal temperature reaches 145°. Let the pork tenderloin rest on the counter for 5-10 minutes before slicing into 1 inch rounds to serve.

The Mushroom Sauce

• While the pork tenderloin is baking in the oven, it's time to make the mushroom sauce!
• Wash the mushrooms thoroughly, then chop into thin slices. Dice the onion and mince the garlic. Heat butter in a medium saucepan on medium high heat and once melted, add the prepared mushrooms, onion, garlic, black pepper and sea salt. Stir constantly and cook for 8-10 minutes, until the mushrooms have browned.
• Deglaze the saucepan by adding 1/2 cup beef broth and scraping all of the little browned bits off the bottom with a wooden spoon. Turn the heat off and stir in the remaining 1/2 cup beef broth.
• Using an immersion blender, puree the mushroom sauce until smooth, or skip this step if you like a chunky sauce. Stir in the sour cream and heavy whipping cream, then warm the sauce just until hot.