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.
See post above for vegetable options such as Roasted Vegetables or pan fried green beans and broccolini.
Make sure the skillet is nice and hot when the tenderloin is added, otherwise you won't get those nice sear marks.
Deglaze the pot well with the beef stock- this helps to prevent the sauce from burning!
If the sauce isn't thick after it has been pureed, heat the sauce back up to a simmer and allow to reduce until nice and thick before adding the sour cream and heavy whipping cream - this should only happen if the pot wasn't super hot when the beef stock was added to deglaze the pot. (the liquid should evaporate rather quickly when first added)
Don't have an immersion blender? The sauce can be cooled enough to pour into a blender to puree, or the sauce can be eaten as a chunky mushroom sauce.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.Deduct the fibre from total carbs to get 1.3 g net carbs per serving of 1/2 lb pork tenderloin and 1/4 cup mushroom sauce.
Serving: 0.5lb pork with 1/4 cup mushroom sauce | Calories: 383kcal | Carbohydrates: 1.5g | Protein: 59.3g | Fat: 13.8g | Sodium: 583mg | Fiber: 0.2g | Net Carbs: 1.3g