Tender, sautéed medallions of pork tenderloin are smothered in a savory mushroom gravy in this quick stovetop dinner that’s sure to become a family favorite!
Confession time, y’all…I can’t help feel but a little guilty today posting a recipe that’s not specifically summer-related. But I’ve inundated you with plenty of those over the past month, from Double Chocolate Coconut Ice Cream to Red, White, & Blue Watermelon Salad with Watermelon Vinaigrette, to German Potato Salad to The Best Way to Cook Fresh Corn. So I figure that those yummies will keep you busy for awhile yet, and today I can take a break from summer-lovin’ recipes and share one that’s so classic and so tasty, you’ll want to eat it spring, summer, fall, and winter.
This is a meal that I’ve been making for as many years as I’ve been married, and it’s always been one of my hubby’s favorites. I believe I originally adapted it from a recipe I found in Taste of Home magazine, but don’t hold me to that. What I do know is that it’s a 30-minute meal (easy enough for a weeknight, yet special enough for company) that tastes like you’ve been toiling in the kitchen all day. And better yet? It’s cooked entirely on the stove, so should you decide to make it on a day in — oh, I don’t know — June? Your entire house doesn’t have to get heated up.
In my humble opinion, there are two secrets to this recipe. The first is that you need to pound your slices of pork tenderloin. It only takes an extra few minutes, and that time is well rewarded by the fact that you can cut this meat with a fork by the time it’s done cooking. Seriously…it’s like buttah. Plus, whapping meat with a mallet is oddly therapeutic, so that’s yet another bonus.
A little trick I’ve learned over the years, however, is to spread out your slices of meat on a cutting board, and then cover them with a piece of plastic wrap before the pounding commences. You may have to do so in a couple of batches, but this prevents the juices and little fragments of meat from splattering all over your kitchen. You’re welcome. 😉
The other secret of this recipe is related to its gravy. Typical brown gravy ingredients are enhanced by soy sauce, red wine vinegar, and balsamic vinegar. When added to the fresh garlic and mushrooms, these combine to create a deeply flavored, savory gravy that’s tempting enough to lick off your plate! But if you happen to be more sophisticated than that, serve this dish over rice or egg noodles (my personal favorite) to soak up all of that gravy goodness.
So I have I convinced you to forgo the grill one night soon and get back to basics with a homey, comforting, stovetop supper? I promise…this Pork Tenderloin with Mushroom Gravy will not disappoint. In fact, give it a try and I predict that it will end up on your dinner rotation year-round!
More savory suppers…