All-Natural Pork Tenderloin in a Wild Mushroom Wine Sauce

Here is a one-pan recipe that is full of flavor, special enough to have for company, or Sunday dinner, and really quite easy to put together.

Make sure to brown the pork tenderloin well on all sides. This gives the dish extra flavor and a rich color. You can use any mixture of mushrooms you choose. If you are able to find a variety of mushrooms in your area, use them. You will achieve a more complex flavor in the dish.

One other important element is to use all natural pork. Pork tenderloins found in the supermarket has preservatives, inorganic salts and really quite gross and unhealthy for our bodies. Using an all natural pork is well worth the extra price.

Use organic produce and products when possible
Paleo, Low Carb
4 servings

All Natural Pork Tenderloin in a Wild Mushroom Wine Sauce

One or two All Natural Pork Tenderloin
1 cup Brown mushrooms chopped
1 cup Shiitake mushrooms chopped
Small Red onion chopped
2 tablespoons Chopped Fresh Parsley
1 tablespoon Fresh rosemary chopped very fine
2 cloves Garlic chopped fine
¼ cup Organic Red Wine
1 cup Organic beef broth
2 tablespoon Arrowroot
¼ cup Water to mix with your arrowroot
4 tablespoons Organic olive oil
Salt and pepper to season meat and mushrooms
½ teaspoon Dried thyme for pork loin

Once the oil is hot, place your meat in the pan. Brown lightly on all sides. Place your browned meat and slide to the far side of the pan. Add the other two tablespoons of olive oil and place your mushrooms, onions, fresh herbs, garlic, and salt and pepper, lightly. Spread out your mushrooms in a thin layer and don’t stir until they start to brown.
Once the mushrooms get a nice brown, stir around in the pan and brown the mushrooms on the other side.
Next, add the red wine and scrape the bottom of your pan. Then add your beef broth and mix your arrowroot and water to make a paste. Stir in your arrowroot. Once your broth starts to boil.
Let the arrowroot thicken the sauce and stir the meat and the mushrooms around the pan.
Let the sauce cook for 5 minutes. Taste the wine sauce and check for salt and pepper.
Place the pan in a 350-degree oven and bake for 45 minutes. You want your pork tenderloin to be a bit pink in the middle. Pull the meat out of the gravy and let rest for 10 minutes before you slice the meat into round medallions.
Serve with mashed cauliflower. Place three pieces of meat and top the mashed cauliflower with the mushroom gravy.
A perfect side dish with this dish is the detox stir-fried veggies.