Pork Tenderloin with White Wine & Shiitake Mushroom Sauce

On average, we have pork tenderloin once every other week.  The secret to cooking the juiciest, most tender pork tenderloin is simple.  Sear it, roast it until it reaches 140 degrees, and rest it for 15 minutes covered.  While it's resting the juices redistribute throughout the pork, all while bringing the temperature to 145 degrees.  Marinating definitely helps, but if you don't have time to marinate it, that's fine!  It still turns out juicy and tender.  You can even purchase pork tenderloin already marinated for you.  If you've never cooked pork tenderloin with this method, you have to try it.  It seriously is the only way you'll ever want to cook your pork tenderloin again!  The white wine & mushroom sauce is seriously amazing.  I used shiitake mushrooms, but you can use any type of mushroom you'd like.  

Notes:  As stated in the instructions, you can make the white wine & mushroom sauce thin or thick, depending on your preference.  We enjoy this sauce thick!  I also add pomegranate seeds as a garnish to brighten up the flavor.  If you don't have pomegranates lying around, simply give a little squeeze of orange juice or lemon juice over all instead.  


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