- 1 pork tenderloin (about 1 pound)
- 1 garlic clove, peeled
- 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- 2 to 3 teaspoons lemon juice
- 1/4 teaspoon dried marjoram
- Salt and pepper to taste
- 1 tablespoon all-purpose flour
- 3/4 cup cold water
- Hot cooked rice
- Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160° and juices run clear. Remove meat and keep warm.
- In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork; serve with gravy and rice. Yield: 3 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Mushroom Pork
"I used thin sliced pork because I had it on hand. Instead of rubbing it with garlic I used garlic powder. It was fast and easy to make but really lacked flavor. I didn't think it tasted bad but I don't think I'll make it again. My husband said it was very bland and got out the bbq sauce to dip it in. I liked it for something easy to make but it was definitely missing something."
"Easy to make, even on a work night. Good basic flavors that no one at your table should object to. I also used garlic powder instead of fresh like another reviewer. Make the seasonings adjustments you need to so it's just right for your family. I had to double the recipe to feed a family of 5, 3 of whom are guys!"
"This was alright but not really amazing. I served it over potatoes and the family sort of picked at it. When I asked my husband what he thought he said it was good but they'd been spoiled by better recipes. I think I agree with him."
"Great taste. I use some pork loin so I ended up having to slice it to finish cooking it but it was moist and tender."
"a favorite for my husband!"