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Pork Tenderloin with Mushroom Bread Pudding

Pork tenderloin with mushro1 300x300 Pork Tenderloin with Mushroom Bread Pudding

Pork Tenderloin with Mushroom Bread Pudding
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 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

  1. Heat oven to 325°.
  2. Spray a 9 by 13 inch baking dish with Pam.
  3. Heat the olive oil in a large saute pan over moderate heat.
  4. Add onion and celery and cook until starting to soften, about 3 minutes.
  5. Increase the heat to moderately high and add mushrooms and thyme.
  6. Cook until mushrooms begin to brown.
  7. Remove pan from heat and stir in bread cubes, ¾ teaspoon salt and ¼ teaspoon pepper.
  8. Transfer mixture to prepared baking dish.
  9. Stir together broth, eggs, and half and half.
  10. Pour mixture evenly over the mushroom bread mixture.
  11. Put dish in lower third of oven and bake for 25 minutes.
  12. Meanwhile heat 1 tablespoon of olive oil in the frying pan over moderately high heat.
  13. Season the tenderloin with remaining ¼ teaspoon each salt and pepper.
  14. Add the tenderloin to the pan and brown well, about 4 minutes per side.
  15. Remove bread pudding from oven after 25 minutes and set pork tenderloin directly on top.
  16. 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.

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