- 1 pound pork tenderloin
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper, ground
- 1 cup, pieces or slices mushrooms, white
- 3 tablespoon olive oil
- 1/8 cup flour, all-purpose
- 1/2 cup dry white wine
- 1 cup chicken broth, low-sodium
- 3 tablespoon milk
- 1/4 cup chopped parsley, fresh
- 4 cup green beans
- 1/4 cup almonds, sliced
- 2 medium orange
- Trim fat from tenderloin and cut into 2-inch-thick slices; season with sea salt and pepper. Chop mushrooms.
- Heat oil in a large skillet over medium-high heat. Add pork in a single layer and brown well on all sides, approximately 4 minutes per side. Transfer to a plate and continue until all pork has been browned and removed from skillet.
- Add flour and white wine (marsala may be substituted) to skillet; whisk briskly until well blended. Cook and continually stir until thickened. Add broth and mushrooms; continue to cook and stir for 3 minutes or until liquid has reduced by half. Stir in milk and parsley.
- Return pork to skillet and cook to heat through.
- Meanwhile, add green beans and about 1 inch of water to a separate pan. Cover and steam for 5-10 minutes or until crisp-tender. Toss with almonds and chopped oranges wedges.
- Top pork with mushrooms and serve with green beans on the side.
Calories: 422kcal | Carbohydrates: 26g | Protein: 30g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 256mg | Fiber: 7g | Sugar: 5g