Pork with Creamy Mushroom and Lingonberry Gravy

This pork tenderloin with a creamy mushroom and lingonberry jam gravy comes together quickly and easily. It’s a simple but company-worthy dish!

I am a big fan of lingonberries! They remind me of cranberries in with their tart flavour. Lingonberry jam (or spread or preserves) is a great way to bring this flavour to savoury dishes such as this creamy mushroom pork tenderloin. The addition of the tart lingonberries just elevates this dish from the usual!

• 1 lb pork tenderloin, visible fat and silver skin removed
• 1 teaspoon dried powdered mustard
• Salt and freshly ground pepper
• 1 Tablespoon olive oil

• 2 Tablespoons butter
• 1 shallot, peeled and diced
• 1 clove garlic, finely diced
• 8 oz cremini mushrooms, sliced
• 1/4 cup white wine, can omit
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup lingonberry jam
• fresh thyme leaves, or dried thyme leaves
• 2-3 Tablespoons fresh parsley, plus more for garnish
• Salt and pepper, to taste