Pork Tenderloin With Mushroom Sauce

• 1 (1-pound) pork tenderloin, trimmed
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 (8-ounce) package button mushrooms, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons white wine vinegar
• 1 cup fat-free, lower-sodium chicken broth
• 1/4 cup creme fraiche or sour cream
• 2 teaspoons Dijon mustard
• 3 tablespoons chopped fresh flat-leaf parsley

1. Place a small roasting pan in oven. Preheat oven to 425u0b0.
2. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add 1 tablespoon olive oil to preheated pan, and swirl to coat. Add pork to pan. Roast at 425u0b0 for 20 minutes or until a thermometer inserted in the thickest portion of pork registers 145u0b0, turning after 10 minutes. Remove pork from pan, and let stand for 10 minutes.
3. Place roasting pan over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; saute 4 minutes, stirring occasionally. Add garlic, and saute 1 minute, stirring constantly. Stir in vinegar, and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until liquid almost evaporates, stirring occasionally. Stir in remaining 1/4 teaspoon salt and broth; bring to a boil. Cook until liquid is reduced to 1/3 cup (about 7 minutes). Remove from heat, and stir in creme fraiche and mustard. Cut pork crosswise into slices. Place 3 ounces pork on each of 4 plates, and top each serving with about 2 1/2 tablespoons sauce. Garnish with parsley.
4. Wine Match: Look to California for a wallet-friendly wine to pair with this recipe. Highlight the dish's meaty pork tenderloin and creamy, earthy mushrooms with a light, fruity red like The Naked Grape's Pinot Noir ($9). --Gretchen Roberts
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pork tenderloin, kosher salt, freshly ground black pepper, olive oil, button mushrooms, garlic, white wine vinegar, chicken broth, creme fraiche, mustard, parsley

Taken from www.myrecipes.com/recipe/pork-tenderloin-mushroom-sauce (may not work)