Pork Tenderloin With Bacon-Mushroom Sauce Recipe

Name: Pork Tenderloin With Bacon-Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup beef stock; 1/8 teaspoon thyme; 1/8 teaspoon rosemary; 1 lb mushroom, caps sliced, stems reserved (mixed varieties); 2 -3 tablespoons canola oil; 4 slices bacon or 4 slices prosciutto, chopped; 2 green onions, sliced; 1/2 cup dry white wine; 1 cup whipping cream or 1 cup half-and-half; 2 1/2 lbs pork tenderloin, cut into 1/2-inch slices; 1 teaspoon parsley, minced; salt & pepper

Servings: persons

1/2 cup beef stock
1/8 teaspoon thyme
1/8 teaspoon rosemary
1 lb mushroom, caps sliced, stems reserved (mixed varieties)
2 -3 tablespoons canola oil
4 slices bacon or 4 slices prosciutto, chopped
2 green onions, sliced
1/2 cup dry white wine
1 cup whipping cream or 1 cup half-and-half
2 1/2 lbs pork tenderloin, cut into 1/2-inch slices
1 teaspoon parsley, minced
salt & pepper

1
Heat beef stock to a simmer in a medium saucepan over medium heat; add thyme, rosemary and mushroom stems. Simmer 30 minutes.
2
Heat 1 Tbs of the oil in a large skillet over medium-high heat; add bacon & green onions. Cook stirring occasionally, until bacon is crisp; add sliced mushroom caps. Cook stirring often, 3 minutes. Add 1/4 cup of the wine; heat to a simmer. Simmer 10 minutes. Add beef stock/mushroom mixture and the cream (or half-and-half) to skillet; heat to a simmer. Simmer 15 minutes.
3
Meanwhile, in a separate heavy skillet heat 1 Tbs of the oil over high heat until very hot, cook tenderloin slices, in batches, adding more oil if necessary until lightly browned, about 2 minutes per side. Season with salt & pepper to taste (remember bacon/prosciutto can be salty). Set aside, keep warm.
4
Add remaining 1/4 cup of wine to the heavy skillet the tenderloin was cooked in; cook, stirring to scrape up browned bits, until wine reduces by half, 5 minutes. Add this to the simmering mushroom sauce. If mushroom sauce seems thin - thicken with 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water. Add parsley & pepper to taste. Serve pork with sauce.

1543

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup beef stock, 1/8 teaspoon thyme, 1/8 teaspoon rosemary, 1 lb mushroom, caps sliced, stems reserved (mixed varieties), and more.

Yes, Pork Tenderloin With Bacon-Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin With Bacon-Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions