Pork Tenderloin with Mushroom Bread Pudding
Recipe type: Main Dish
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- ½ pound mushrooms, sliced thinly
- 1 teaspoon dried thyme
- ½ pound crusty bread, cut into ½ inch cubes (about 1 quart)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1⅓ cups low-sodium chicken broth
- 3 eggs, beaten to mix
- ⅔ cup half and half
- 1 pork tenderloin
- Heat oven to 325°.
- Spray a 9 by 13 inch baking dish with Pam.
- Heat the olive oil in a large saute pan over moderate heat.
- Add onion and celery and cook until starting to soften, about 3 minutes.
- Increase the heat to moderately high and add mushrooms and thyme.
- Cook until mushrooms begin to brown.
- Remove pan from heat and stir in bread cubes, ¾ teaspoon salt and ¼ teaspoon pepper.
- Transfer mixture to prepared baking dish.
- Stir together broth, eggs, and half and half.
- Pour mixture evenly over the mushroom bread mixture.
- Put dish in lower third of oven and bake for 25 minutes.
- Meanwhile heat 1 tablespoon of olive oil in the frying pan over moderately high heat.
- Season the tenderloin with remaining ¼ teaspoon each salt and pepper.
- Add the tenderloin to the pan and brown well, about 4 minutes per side.
- Remove bread pudding from oven after 25 minutes and set pork tenderloin directly on top.
- Return to the oven and cook until the meat is done and the pudding is just set., 10 to 15 minutes longer.
Egg substitute and fat-free half and half may be substituted to reduce the calorie count.