Herb-Crusted Moose Tenderloin with Wild Mushroom Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Moose Tenderloin with Wild Mushroom Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Moose Tenderloin with Wild Mushroom Sauce

Enjoy this elegant dish featuring lean moose tenderloin encrusted with a blend of herbs and panko, perfectly seared and finished with a savory wild mushroom sauce. The dish blends earthy flavors from wild mushrooms with the aromatic lift of fresh herbs, creating a culinary experience that's both refined and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

334kcal
Protein
36.4g
Fat
14.8g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Moose Tenderloin

1 tbsp Dijon Mustard

1/4 cup Panko Bread Crumbs

2 tbsp Fresh Mixed Herbs

1/2 cup Wild Mushrooms

1/4 cup Unsweetened Almond Milk

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the moose tenderloin dry and season lightly with salt and pepper.

  • 3

    Brush the tenderloin with Dijon mustard. In a small bowl, mix the panko bread crumbs with the chopped fresh herbs. Press the herb-panko mixture evenly onto the tenderloin to form a crust.

  • 4

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until the crust is golden, about 2-3 minutes per side.

  • 5

    Transfer the skillet to the preheated oven and roast the tenderloin for about 8-10 minutes, or until desired doneness is reached.

  • 6

    While the tenderloin is in the oven, prepare the wild mushroom sauce. In a small saucepan, add the wild mushrooms and a splash of olive oil, and sauté over medium heat until softened, about 3-4 minutes.

  • 7

    Pour in the low-sodium chicken broth and unsweetened almond milk, stirring to combine. Let the sauce simmer on low heat for 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

  • 8

    Remove the tenderloin from the oven and let it rest for a few minutes before slicing. Serve slices of the herb-crusted moose tenderloin drizzled with the warm wild mushroom sauce.

Herb-Crusted Moose Tenderloin with Wild Mushroom Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Moose Tenderloin with Wild Mushroom Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Moose Tenderloin with Wild Mushroom Sauce

Enjoy this elegant dish featuring lean moose tenderloin encrusted with a blend of herbs and panko, perfectly seared and finished with a savory wild mushroom sauce. The dish blends earthy flavors from wild mushrooms with the aromatic lift of fresh herbs, creating a culinary experience that's both refined and satisfying.

NUTRITION

334kcal
Protein
36.4g
Fat
14.8g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Moose Tenderloin

1 tbsp Dijon Mustard

1/4 cup Panko Bread Crumbs

2 tbsp Fresh Mixed Herbs

1/2 cup Wild Mushrooms

1/4 cup Unsweetened Almond Milk

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the moose tenderloin dry and season lightly with salt and pepper.

  • 3

    Brush the tenderloin with Dijon mustard. In a small bowl, mix the panko bread crumbs with the chopped fresh herbs. Press the herb-panko mixture evenly onto the tenderloin to form a crust.

  • 4

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until the crust is golden, about 2-3 minutes per side.

  • 5

    Transfer the skillet to the preheated oven and roast the tenderloin for about 8-10 minutes, or until desired doneness is reached.

  • 6

    While the tenderloin is in the oven, prepare the wild mushroom sauce. In a small saucepan, add the wild mushrooms and a splash of olive oil, and sauté over medium heat until softened, about 3-4 minutes.

  • 7

    Pour in the low-sodium chicken broth and unsweetened almond milk, stirring to combine. Let the sauce simmer on low heat for 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

  • 8

    Remove the tenderloin from the oven and let it rest for a few minutes before slicing. Serve slices of the herb-crusted moose tenderloin drizzled with the warm wild mushroom sauce.