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Pork Tenderloin with Mushrooms Recipe

Pork Tenderloin with Mushrooms Recipe

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!
TOTAL TIME: Prep: 20 min. Bake: 1 hour YIELD:8 servings


  • 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 meat thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired. Yield: 8 servings.

Reviews for Pork Tenderloin with Mushrooms

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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!"

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."

Reviewed Jan. 8, 2012

"Great recipe!"

Ms Connie
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."

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."

Reviewed Dec. 23, 2010

"very easy to make and mmmm good"

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