This is another quick and easy main dish from Cooking Light. I love all different kinds of mushrooms so I may do a variety of mushrooms when I make this.
2 tbsp. canola oil
1 pork tenderloin, trimmed
1 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
12oz. sliced shitake mushroom caps
3 C. frozen pearl onions, thawed
2 tbsp. chopped fresh thyme
Heat oil in a large high sided skillet over medium heat. Sprinkle pork with salt and pepper. Add pork to pan; cook, turning occasionally, until browned on all sides and a meat thermometer inserted into the thickest portion registers 145 degrees; about 15 minutes. Remove pork from pan; keep warm.
Add mushrooms, onions, thyme, remaining salt and pepper to pan; cook, stirring and scraping pan to loosen browned bits from bottom of pan, until vegetables are soft, about 7 minutes. Cut pork crosswise into thin slices; serve with mushrooms and onions.
Serves 4--243 calories, 9.8g. fat, 27g. protein, 12g. carbohydrates, 2g. fiber, 74mg. cholesterol, 560mg. sodium, 25mg. calcium
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