This pork tenderloin with mushroom gravy is, hands down, my favorite Trim Healthy Mama-friendly Fuel Pull dinner. It tastes like something you’d enjoy at a wedding or restaurant. Your family will never believe this high-protein main dish is low in both fat and carbs!
To keep this meal a Fuel Pull, you could serve it with steamed, non-starchy vegetables, such as green beans or broccoli. Or, if you’d like an S meal, you could coat those non-starchy vegetables in a buttery, cheesy sauce. For an E meal, serve the pork tenderloin with mushroom gravy over brown rice and pair with a side of carrots or a sweet potato.
The no-fail trick to keeping lean meats tender and juicy without brining or coating in additional fat, is to cook your meat on stoneware! I’ve been doing this for the last nine years with the same stone bar pan (stone and cast iron are the only types of kitchenware that get better with age, so they’re an excellent investment!) and chicken breasts and tenderloin turn out succulent every time.
The whole dish is made without any special ingredients, using things you probably already have on hand (except for the tenderloin, perhaps):
- dried thyme
- sea salt
- ground pepper
- chicken broth
- fresh parsley (or use 1 Tbsp of dried parsley flakes instead)
- xanthum gum
Hands down, this is my favorite Trim Healthy Mama-friendly Fuel Pull main dish. A flavorful mushroom sauce dresses up a juicy tenderloin.
- 1lb pork tenderloin
- 1/4 tsp sea salt
- 1/4 tsp ground pepper
- 1 Tbsp butter
- MUSHROOM GRAVY
- 1/2 Tbsp butter
- 1 small onion, finely chopped
- 2 cups cremeni mushrooms, sliced
- 1/4 tsp dried thyme
- salt and pepper to taste
- 1 1/4 cup chicken broth
- 3 Tbsp fresh parsley, finely chopped
- 1 tsp xanthum gum
- Sprinkle tenderloin with salt and pepper. Brown in butter over medium-high heat in skillet. Transfer to stone bar pan or a foil-lined rimmed baking sheet. Roast at 400 F for 18-20 minutes, or until juices run clear. Let tenderloin rest for 5 minutes before slicing.
- In the mean time, make the gravy by heating 1/2 tablespoon of butter in the same skillet with other drippings. Saute onions until soft. Add mushrooms, thyme, salt and pepper, and saute until mushrooms are golden. Pour in chicken broth, stirring to scrape up any brown bits. Cook for 5 minutes. Whisk in any additional juices from cooked tenderloin, parsley and xanthum gum, until xanthum gum is completely dissolved and sauce is thickened to desired consistency. Pour over tenderloin slices and serve immediately.
Serve with a non-starchy vegetable (like green beans) to keep in Fuel Pull mode, or serve with a sweet potato for an E.