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Mushroom Pork

 Mushroom Pork
Seasoned with garlic, marjoram and a bit of lemon juice, this tender pork entree comes together can even make the mouthwatering gravy in the same skillet.—Kathleen Mackey, Waterville, Quebec.
3 ServingsPrep: 15 min. Cook: 25 min.


  • 1 pork tenderloin (about 1 pound)
  • 1 garlic clove, peeled
  • Paprika
  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Mushroom Pork (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.