Garlic Pork Tenderloin with Mushroom Gravy

Garlic Pork Tenderloin with Mushroom Gravy
  • PREP TIME
    15 mins
  • COOK TIME
    55 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    6 People
  • VIEWS
    259

A deeply savory and aromatic dish featuring succulent pork tenderloin bathed in a rich, garlic-infused mushroom gravy. Perfect for a comforting family meal or an elegant dinner party, this recipe is a celebration of flavor and texture.

Ingridients

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Nutrition

  • Carbohydrate
    10 g
  • Cholesterol
    128 mg
  • Fiber
    2 g
  • Protein
    26 g
  • Saturated Fat
    16 g
  • Sodium
    913 mg
  • Sugar
    2 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View Season the pork tenderloins generously on all sides with kosher salt and freshly ground black pepper. Place them side-by-side in a 9x13-inch baking dish. (5 minutes)

Image Step 03
03 Step

Recipe View In a saucepan over medium heat, melt the butter. Add the minced garlic and drained mushrooms. Cook, stirring frequently, until the garlic is fragrant and the mushrooms have softened, about 5 minutes. Stir in the balsamic vinegar to deglaze the pan. (10 minutes)

Image Step 04
04 Step

Recipe View Pour the mushroom sauce evenly over the pork tenderloins, ensuring the sauce seeps between them. (2 minutes)

Image Step 05
05 Step

Recipe View Bake in the preheated oven until the pork tenderloins are lightly pink in the center and an instant-read thermometer inserted into the thickest part registers at least 145 degrees F (63 degrees C), about 45 minutes. (45 minutes)

Image Step 06
06 Step

Recipe View Remove the tenderloins from the baking dish and transfer them to a serving platter. Tent loosely with foil and let rest for 10 minutes before slicing. (10 minutes)

Image Step 07
07 Step

Recipe View Carefully drain the drippings from the baking dish into a measuring cup, scraping up any browned bits from the bottom. Skim off 1/4 cup of the fat from the drippings and pour it into a saucepan. Add enough chicken broth to the drippings to make 2 cups of liquid. (5 minutes)

Image Step 08
08 Step

Recipe View In a separate small bowl, whisk the flour into the broth-drippings mixture until smooth. This prevents lumps from forming in the gravy. (2 minutes)

Image Step 09
09 Step

Recipe View Pour the broth-drippings mixture into the saucepan with the reserved fat. Cook over medium heat, stirring constantly, until the gravy thickens to your desired consistency, about 5 minutes. Season to taste with salt and pepper. (5 minutes)

Image Step 10
10 Step

Recipe View Slice the pork tenderloins into medallions and arrange them on the serving platter. Spoon half of the gravy over the medallions. Serve the remaining gravy in a gravy boat alongside. (5 minutes)

For an even richer gravy, use homemade chicken stock instead of canned broth.
If you prefer a thicker gravy, whisk an additional tablespoon of flour into the broth-drippings mixture.
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with this dish.
Resting the pork after cooking is crucial for retaining its juices and tenderness.

Demond Raynor

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RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 86 Ratings)
Total Reviews: (10)
  • Ernesto Tromp

    For an even richer gravy, try using bone broth instead of chicken broth.

  • Jevon Mcglynn

    This recipe is a keeper! The pork was so tender and flavorful.

  • Hilbert Emmerich

    The balsamic vinegar adds a lovely touch of acidity that balances the richness of the gravy.

  • Lula Schultz

    Be careful not to overcook the pork. A meat thermometer is your best friend.

  • Hermina Wintheiser

    My family raved about this. It's going into our regular rotation.

  • Beryl Heller

    I used baby bella mushrooms and it worked great.

  • Grayce Quitzon

    This recipe is so delicious! My whole family enjoyed it, even my picky eaters.

  • Danielle Welch

    Easy to follow instructions and the dish turned out perfectly.

  • Joan Wilderman

    I added a splash of sherry to the gravy for an extra layer of flavor.

  • Norene Osinski

    The mushroom gravy is absolutely divine. I could eat it with a spoon!

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