Pork Tenderloin with Mushroom Lingonberry Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seared pork tenderloin is paired with a creamy mushroom and lingonberry sauce enriched with white wine and herbs. The sweet-tart lingonberry jam balances the earthy mushrooms and savory meat. An elegant dish that feels restaurant-worthy but comes together quickly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb pork tenderloin (visible fat and silver skin removed)
- 1 teaspoon dried powdered mustard
- Salt and freshly ground pepper
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 shallot (peeled and diced)
- 1 clove garlic (finely diced)
- 8 oz cremini mushrooms (sliced)
- 1/4 cup white wine (can omit)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup lingonberry jam (*see Note 1 below)
- fresh thyme leaves (or dried thyme leaves)
- 2-3 Tablespoons fresh parsley (plus more for garnish)
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 590mg
- Total sugar
- 15g
- Added sugar
- 10g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 789mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.