Pork Tenderloin with Mushrooms Recipe

5 6 7
Pork Tenderloin with Mushrooms Recipe
Pork Tenderloin with Mushrooms Recipe photo by Taste of Home
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Pork Tenderloin with Mushrooms Recipe

Read Reviews
5 6 7
Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 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

Directions

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 thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired. Yield: 8 servings.
Originally published as Pork Tenderloin with Mushrooms in Country Woman Christmas Annual 1998, p28

  • 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
  1. 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 thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired. Yield: 8 servings.
Originally published as Pork Tenderloin with Mushrooms in Country Woman Christmas Annual 1998, p28

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Reviews forPork Tenderloin with Mushrooms

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[email protected] User ID: 1665956 225326
Reviewed Apr. 23, 2015 Edited Feb. 23, 2016

"Made this a second time. SOOOOOOOOOOOOOOO much better than the first! Only things I did differently was not having any celery, and using marinated mushrooms, because tha's all we had. Also doubled the gravy. Definitely a keeper now!"

MY REVIEW
Yarjka User ID: 6553004 25031
Reviewed Feb. 29, 2012

"This was absolutely succulent! I followed the recipe precisely, except I didn't have celery (but I added some celery seed for taste). Perfect--this will go into my frequent rotation."

MY REVIEW
MichelleVL User ID: 5126897 69930
Reviewed Jan. 8, 2012

"Great recipe!"

MY REVIEW
Ms Connie User ID: 5734525 68663
Reviewed Mar. 27, 2011

"Delicious recipe. I agree that the gravy needs to be doubled. I made it using 1 pork tenderloin and there was a perfect amount of gravy."

MY REVIEW
lhmom User ID: 1080940 49181
Reviewed Jan. 31, 2011

"My family loved this. Served with brown rice as that is what I had in the cupboard. Next time I will double the gravy and add more mushrooms."

MY REVIEW
pastaman13 User ID: 4004103 50994
Reviewed Dec. 23, 2010

"very easy to make and mmmm good"

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