Pork Tenderloin with Mushroom Gravy
This recipe for pork tenderloin with mushroom gravy is super rustic and delicious, perfect for dinner with some couscous or mashed potatoes and a salad. It’s actually a simple recipe, essentially made by searing the pork with some herbs and seasonings, then making the gravy with onions, mushrooms, garlic, and a few other ingredients!
The recipe is super homey and easy to make, definitely try it out for dinner tomorrow.
I have a great grilled pork chop recipe you could try out as well, and some stuffed mushrooms are always a good addition to any meal!
Ingredients
- 2 8-oz pork tenderloins
- 3 tsp salt, divided
- 2 tsp pepper, divided
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 1/2 tsp dried basil, divided
- 1 tsp dried thyme
- 1 tsp paprika
- 2 medium yellow onions, sliced thinly
- 1 lb baby bella mushrooms, sliced thinly
- 6 cloves garlic, minced
- 2-3 tbsp olive oil, divided
- 3 tbsp butter
- 1 tbsp flour
- 1 tbsp whole grain dijon mustard
- 1 tbsp brown sugar
- 1 cup dry wine, red or white
- 2 1/2 cups water or any stock
Instructions
- Season the two pork tenderloins with some salt, pepper, dried oregano, garlic powder, dried basil, dried thyme, and paprika. Use your hands to rub the seasoning around so both tenderloins are evenly coated.
- Heat up a large cast iron pan until smoking, then add a tablespoon of olive oil. Lay the pork chops down and sear them for five minutes on the first side, then 3-4 minutes on the other sides. Make sure not to touch them while they’re searing, however tempted you may be, so you get the best color.
- When done, set the seared tenderloins aside and start the gravy. Add some more olive oil to the cast iron and add the mushrooms, onions, and garlic. Saute for 7-10 minutes until softened. Season with salt, pepper, and basil. Add the mustard, brown sugar, butter, and flour. Let the sauce thicken, then add the wine and cook for another 3 minutes.
- Add the stock/water and stir, letting it come to a mild simmer. Nestle the tenderloins back into the gravy and cover with a lid, letting the tenderloins sit in the gravy until they reach 145-150ºF in the center (use a meat thermometer). To serve, slice the tenderloins and spoon gravy over the slices. Enjoy!
Pork Tenderloin with Mushroom Gravy
This recipe for pork tenderloin with mushroom gravy is super rustic and delicious, perfect for dinner with some couscous or mashed potatoes and a salad. It's actually a simple recipe, essentially made by searing the pork with some herbs and seasonings, then making the gravy with onions, mushrooms, garlic, and a few other ingredients!
Equipment
- cast iron pan
Ingredients
- 2 8-oz pork tenderloins
- 3 tsp salt divided
- 2 tsp pepper divided
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 1/2 tsp dried basil divided
- 1 tsp dried thyme
- 1 tsp paprika
- 2 medium yellow onions thinly sliced
- 1 lb baby bella mushrooms thinly sliced
- 6 garlic cloves minced
- 2-3 tbsp olive oil divided
- 3 tbsp butter
- 1 tbsp flour
- 1 tbsp whole grain dijon mustard
- 1 tbsp brown sugar
- 1 cup dry wine red or white
- 2 1/2 cups water or any stock (chicken/vegetable)
Instructions
- Season the two pork tenderloins with some salt, pepper, dried oregano, garlic powder, dried basil, dried thyme, and paprika. Use your hands to rub the seasoning around so both tenderloins are evenly coated.
- Heat up a large cast iron pan until smoking, then add a tablespoon of olive oil. Lay the pork chops down and sear them for five minutes on the first side, then 3-4 minutes on the other sides. Make sure not to touch them while they're searing, however tempted you may be, so you get the best color.
- When done, set the seared tenderloins aside and start the gravy. Add some more olive oil to the cast iron and add the mushrooms, onions, and garlic. Saute for 7-10 minutes until softened. Season with salt, pepper, and basil.
- Add the mustard, brown sugar, butter, and flour. Let the sauce thicken, then add the wine and cook for another 3 minutes. Add the stock/water and stir, letting it come to a mild simmer.
- Nestle the tenderloins back into the gravy and cover with a lid, letting the tenderloins sit in the gravy until they reach 145-150ºF in the center (use a meat thermometer). To serve, slice the tenderloins and spoon gravy over the slices. Enjoy!