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Mushroom Pork

Total Time

Prep: 15 min. Cook: 25 min.


3 servings

Seasoned with garlic, marjoram and a bit of lemon juice, this tender pork entree comes together easily. You can even make the mouthwatering gravy in the same skillet. —Kathleen Mackey, Waterville, Quebec


  • 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


  1. Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, heat butter over medium-high heat. Add pork; cook until browned. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Reduce heat; cover and simmer until a thermometer reads 145°, 25-30 minutes. Remove meat and keep warm.
  2. In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir until thickened, 2 minutes. Slice the pork; serve with gravy and rice.

Nutrition Facts

4 ounces cooked pork with gravy: 261 calories, 13g fat (7g saturated fat), 105mg cholesterol, 122mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 2 fat.

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