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Servings: 1
16 g protein
16 g carbs
11 g fat
227 kcal


  • In a bowl, mix porcini mushroom and boiling water. Cover and allow it to stand for a few minutes.
  • Drain over another bowl while reserving the liquid. Chop the mushrooms and set aside.
  • Heat a pan over medium heat. Melt a little butter in it. Add shallot and cremini mushrooms and sauté for a couple of minutes. Now add salt and pepper to taste. Add wine and cook for a minute. Remove from heat and add thyme and ¼ cup porcini.
  • Cut tenderloin at its thickest position horizontally to form pockets. Fill each pocket with the cremini mixture and secure using twine at 1-inch intervals. Sprinkle a little salt and pepper over each pocket. Now dredge tenderloins in flour.
  • Heat a little oil in a pan over medium heat. Add tenderloins and cook both sides until they become brown. Add chicken broth and the reserved liquid and bring the mixture to a boil. Cover the mixture and simmer for at least 5-6 minutes.
  • Remove tenderloins and keep it warm. Continue to cook the broth mixture until it gets reduced to ¾ cup. Now add milk and 1 tbsp flour to the broth mixture and bring the mixture to a boil. Reduce heat and simmer for at least a couple of minutes. Add remaining porcini.
  • Now remove twine from tenderloins and then cut them diagonally before serving them with sauce.

Nutritional Facts

per 1 serving size (unscaled)

Amount Per Serving

Calories 227 kcal

Calories from Fat 99

% Daily Values*

Total Fat 11 g


Saturated Fat 0.34 g


Polyunsaturated Fat 0.21 g

Monounsaturated Fat 1.46 g

Cholesterol 1 mg


Sodium 126 mg


Potassium 50 mg

Total Carbohydrate 16 g


Dietary Fiber 0.45 g


Sugars 0.87 g


Protein 16 g

Vitamin A 0%

Vitamin C 1.25%

Calcium 0.2%

Iron 0%

* Nutritional Values are estimated and may vary

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