Pork Tenderloin With Mushroom Pan Sauce Recipe

Name: Pork Tenderloin With Mushroom Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pork tenderloin; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons vegetable oil; 2 large shallots, finely chopped; 8 ounces cremini mushrooms, sliced; 1/4 teaspoon dried thyme; 1 pinch salt; 1 pinch ground black pepper; 1/4 cup white wine; 1 cup chicken broth; 1 tablespoon butter, softened; 1 tablespoon all-purpose flour; 3 tablespoons fresh parsley, chopped

Servings: persons

1 lb pork tenderloin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 large shallots, finely chopped
8 ounces cremini mushrooms, sliced
1/4 teaspoon dried thyme
1 pinch salt
1 pinch ground black pepper
1/4 cup white wine
1 cup chicken broth
1 tablespoon butter, softened
1 tablespoon all-purpose flour
3 tablespoons fresh parsley, chopped

1
Sprinkle the pork with salt and pepper.
2
In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
3
Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
4
Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
5
Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
6
Saute the shallots until softened, about 3 minutes.
7
Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
8
Add the wine and cook until evaporated, stirring and scraping up any brown bits.
9
Add the broth and cook for 5 minutes.
10
Mix the butter with the flour and add to the sauce along with the parsley.
11
Simmer, stirring, until thickened.
12
Stir any juices from the pork into the sauce.
13
Serve with the pork.

503

kcal

Calories

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 1 lb pork tenderloin, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 2 tablespoons vegetable oil, and more.

Yes, Pork Tenderloin With Mushroom Pan Sauce falls under the Soups & Stews 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 Mushroom Pan Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions