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Pork Tenderloin With Mushrooms

 Pork Tenderloin With Mushrooms
Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough— people tend to come back for seconds!
8 ServingsPrep: 20 min. Bake: 1 hour


  • 2 pork tenderloins (about 1 pound each)
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, thinly sliced
  • 1-1/2 cups sliced fresh mushrooms
  • 1/2 cup thinly sliced celery
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • Hot wild rice or noodles, optional


  • In a skillet, brown pork in butter. Transfer meat to an ungreased
  • shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set
  • aside. In the pan drippings, saute the onion, mushrooms and celery
  • until tender. Combine flour and broth until smooth; add to skillet.
  • Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover
  • and bake at 325° for 1 hour or until a meat thermometer reads
  • 160°-170°. Let stand 5 minutes before slicing. Serve with
  • rice or noodles if desired. Yield: 8 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.