Seared Steakhouse Mushroom Pork with Sautéed Spinach and Baby Bellas
Pork Tenderloin is marinated in steakhouse mushroom spices, then cooked to perfection. Served alongside sautéed spinach and baby bellas, it’s a complete meal ready in only 30 minutes. Perfect for any night of the week!
Heat a large ovenproof skillet over medium-high heat. Add the tablespoon of oil; swirl to coat. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in oven for about 18 minutes or until a thermometer registers 145° in the thickest part. Remove pork from pan; place on a cutting board. Let stand 5 minutes.
Being very careful - the handle on the pan will be HOT! - place pan back on the stove over medium-high heat; stir in the butter with the pork drippings. Add in the shallot and mushrooms; sauté for about 2-3 minutes. Season with salt and pepper. Stir in the wine and lemon juice and allow liquid to deglaze the pan and evaporate slightly, about 1 minute. Toss in the spinach and stir, allowing to wilt. Stir in the pine nuts. Taste and adjust seasoning, if necessary.
Cut the pork into thin slices. Divide onto plates with some of the spinach and mushrooms. Serve immediately and enjoy!