1. Sprinkle the pork with salt and pepper. 2. In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over. 3. Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes. 4. Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing. 5. Meanwhile, in the same skillet, heat the remaining oil over medium-high heat. 6. Saute the shallots until softened, about 3 minutes. 7. Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes. 8. Add the wine and cook until evaporated, stirring and scraping up any brown bits. 9. Add the broth and cook for 5 minutes. 10. Mix the butter with the flour and add to the sauce along with the parsley. 11. Simmer, stirring, until thickened. 12. Stir any juices from the pork into the sauce. 13. Serve with the pork. ---------------------------------------------------------------------------
Nutrition
Ingredients
