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!
We interrupt your regularly-scheduled program of grilled meats, cool salads, and other summer entrees to bring you a savory supper that can be enjoyed any day of the year!
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.
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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!
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!
Ingredients
- 2 cups beef broth
- 1/3 cup low-sodium soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 2 to 2 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch slices
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter, divided
- 3 tablespoons flour
- 16 ounces fresh mushrooms, washed & sliced
- 2 large cloves garlic, finely minced
- Cooked rice or noodles (such as wide egg noodles)
Instructions
- In a medium bowl, whisk together beef broth, soy sauce, red wine vinegar, and balsamic vinegar. Set aside. Working in batches, lay pork tenderloin slices on a large cutting board or work surface with a bit of space between them. Place a sheet of plastic wrap over them. Using the flat side of a meat mallet, pound the pork tenderloin slices to 1/4-inch thick.
- In a large deep skillet or pot set over medium to medium-high heat, melt together olive oil and 1 tablespoon butter. Working in batches so as not to crowd the pan, cook pork slices for a couple of minutes on the first side, or until they start to brown. Flip meat and cook until the other side begins to turn brown as well (it's okay if pork is not cooked all the way through at this point). If necessary, add a bit more olive oil and butter to pot as you brown the meat. Remove cooked pork to a plate and set aside.
- Add remaining 2 tablespoons butter to pot and allow to melt. Whisk in flour and then slowly pour in beef broth mixture. Stir until all ingredients are smoothly combined. Add mushrooms, minced garlic, and cooked pork back to pot. Bring to a boil. Reduce heat, cover, and cook at a low simmer for 10 to 15 minutes, or until meat juices run clear and mushrooms are tender. Serve hot over rice or noodles.
Notes
I typically substitute beef broth with water plus organic Beef Better Than Bouillon.
When I sautée, I like to use a combination of butter and olive oil. Olive oil has a higher smoking point (so it won't smoke/burn as quickly as butter), but butter lends flavor...so by using both, you get the best of both worlds!
More savory suppers…
Porcupine Meatballs {with Quinoa or Rice}
Slow Cooker Carnitas Tacos (Mexican Pulled Pork)
BBQ Sauce Glazed Meatloaf Muffins
Slow Cooker Asian Beef Short Ribs
Slow Cooker Chicken Sloppy Joes
This looks delicious and is making me hungry!! Thanks for the recipe.
Have a beautiful day!
You’re very welcome, Janet! I edited the photos late at night and it made me hungry all over again, too. 😉 Hope you enjoy!
Have you ever actually cooked this recipe???? I’m an accomplished cook, made it exactly as you wrote it, tasted it as I went along and thankfully tossed the god-awful sauce before ruining a lot of good pork and mushrooms. Balsamic vinegar, red wine vinegar and soy sauce with beef broth is not edible. I had to burn candles to get the acrid smell out of my kitchen. Saved the dish by substituting equal parts beef broth and Merlot, simmering the roux with thyme and minced shallot to salvage the dish. You should pull this recipe from Pinterest.
Hi, Sherri! Thanks for your feedback. I have actually cooked this recipe more times than I can count, and everyone has always enjoyed it immensely. I’ve made it for family and friends alike and had multiple requests to share the recipe before I ever posted it on this site. If you read the comments preceding yours, you will see that this recipe has received very positive reviews from those who have tried it and taken the time to come back and comment. I’m sorry that this recipe was not to your tastes, and I’m glad that you are such an accomplished cook that you were able to “salvage” the dish to your liking…but there is nothing wrong with this recipe and I will not be pulling it from Pinterest. Have a great weekend!
I made this last night and while the gravy was delish the meat had lost its flavor while cooking in the sauce. Not too sure what could have been done to prevent this from happening. Probably will not try this recipe again.
Hi Terese! Glad to hear you enjoyed this gravy but sorry the meat wasn’t as big of a hit. Honestly, pork tenderloin isn’t inherently flavorful, so pounding it thin and pairing it with a flavorful gravy or sauce usually remedies that. 😉 At any rate, thanks for your comment and hope you have a great weekend!
This was a winner in my house. The family was looking for more after every bite was gone. Thank you for sharing.
Wow that looks soooooo good! Fantastic recipe 🙂
Happy Blogging!
Happy Valley Chow
Thanks for the kind comment as always, Eric! Enjoy your Monday! 🙂
Yum this is a must try! Love one pot meals.
Kristin
Me too, Kristin. If I can’t use my slow cooker to cook dinner, I only want to have to dirty one pot – ha! 😉 Hope you have a great week!
Hey,
The recipe looks delicious, but I don’t have any balsamic around. Can I substitute or omit it alltogether?
Greetings!
Hi Sasya! If you have red wine vinegar, you can substitute an additional 2 tablespoons of that for the balsamic. I like the flavor achieved by using both types of vinegar, but you can make this gravy with either and it’s still good. 🙂 Enjoy!
Thank you, I sure will!
Oh the pork looks great. I thought it was chicken at first. But I love it’s pork! I am saving this and making it as soon as I get the pork! Thank you for coming by and seeing my farmers market post.
Have a great week,
Sherry
Thanks, Sherry! I’m a sucker for pork, and especially pork tenderloin. 😉 Hope you enjoy it when you try it! Hope you have a wonderful week as well!
Oh my this looks amazing!
Thanks so much, Shari! It’s one of our longtime favorites. 🙂 Hope you enjoy it, too!
This look amazing. Pinned it and can’t wait to try it!
Thanks so much, Kat! I’m glad you stopped by and I appreciate the pin. 🙂 Have a great day!
This is going on my make it recipe list. Looks so good! Pinning! Hope you will link this up to the Be. YOU. Tiful link party live on Thursdays @12am PST
I really appreciate the pin, Adrienne, and I hope you enjoy this when you try it! Thanks also for the link party invite…I will try to remember to stop by tomorrow! 🙂
This looks so yummy, Samantha! Thank you bunches for linking up and partying with us! Pinning this!
Thanks so much, Kristi! I really appreciate the pin, and thanks (as always) for the party! 🙂
I made this for dinner tonight, so so good! My favorite kind of recipe easy and delicious. Thank you for sharing!
Thank you so much for coming back to share that, Linae! I get a lot of comments saying how good a recipe looks, but I LOVE hearing that it was a hit after someone actually tried it! Hope this one ends up in your regular dinner rotation. 🙂 Thanks again and have a great rest of the week!
Your recipe for tenderloin is a keeper. Pinned and Thank you!!!
Made this last night and we loved it. Followed the recipe except coated the pork loins with flour before sautéing. Definitely making again! Thanks for sharing 🙂
I’m so glad this was a hit, Lisa! Thanks so much for coming back to let me know that y’all enjoyed it. 🙂 Hope you’re having a great week!
Yummy! Pinning 🙂
Thanks so much for the pin, Desiree! Have a fabulous 4th! 🙂
I’ve made this about three times already since discovering it! Thanks so much for a recipe my whole family loves. Its definitely going to be made at least once a month. I would like to try preparing it on a Sunday morning and putting it in the crockpot until we come home from church, and that would add to our usual Sunday lunch menu. Like either pot roast or meat loaf or grilled meat….
I’m so glad to hear that this has been a hit with your family, S.I.! It’s one of our favorites as well. Keeping it warm in the crock pot while you’re at church is a great idea…sounds like you treat your family to a wonderful meal each Sunday. 🙂 Thanks so much for the comment and I hope you have a wonderful weekend!
I made this tonight, but mine came out a bit salty. I am not sure if it’s because I used regular soy sauce and not low-sodium (like I normally would but bought the wrong one!) but the only other change I made was to use regular red wine (merlot) instead of red-wine vinegar. Would the vinegar have cut the saltiness? I added some sour cream to try and reduce the soy taste, which did help.
I will definitely make this again, but maybe halve the soy sauce or skip it all together. Loved the convenience of this and, saltiness aside, I am a HUGE fan of mushrooms and balsamic over pork!!
Hi Jillian! I’m so sorry this turned out too salty for you and I’m glad that you were able to salvage it with the sour cream. I also typically use low-sodium soy sauce, so I just changed the recipe to reflect that. I apologize for the oversight on my part! I’m not sure if red wine vinegar also has some part in reducing the saltiness as compared to red wine…it’s definitely possible since red wine vinegar adds that distinctive twang! 😉 Anyway, I hope you give this recipe another shot. You can definitely start out with less soy sauce and then add more to taste, but I think you should use at least a little bit because it does contribute to the overall flavor of the dish. 🙂 Thanks for the comment and hope your week is off to a great start!
This is wonderful a definite keeper… I used unsalted broth and it turned out perfect.
I’m so happy to hear that you enjoyed this recipe, Jacqueline! It’s one of my family’s favorites as well. 🙂 Thanks for taking the time to let me know that it was a hit…hope you’re having a great week!
I was hoping the gravy would be a bit thicker. It’s still cooking, will try to add a little bit of flour to thicken it up.
Hi Cathy! Sorry your gravy didn’t thicken up as you would have liked. I hope that adding a bit of extra flour did the trick and that you enjoyed the recipe! 🙂
This looks delicious!!
Do you by chance have the nutrition facts?
-calories carbs ect.
Thanks!
Hi, Jennifer! I don’t have a way to calculate nutrition info for my recipes, but when I received your comment, I entered this recipe into a site called My Recipe Magic that does provide an estimate of nutrition facts. If you click below, there is a tab at the top of the recipe that says “Nutrition,” and hopefully that will give you the info you need. 🙂
http://myrecipemagic.com/recipe/recipedetail/tender-pork-tenderloin-with-mushroom-gravy
Hope that helps!
Looks great! However to clarify, is this pork loin or pork tenderloin you’re using?
Hi Marija! This recipe calls for a pork tenderloin. Hope you enjoy! 🙂
Oh how my family loves this recipe! Made it one fall evening to take out to the harvest crew,and got rave reviews!
My father in law,who has selective tastes,and my husband who is more “picky” than selective,both really enjoyed this! That’s a HUGE win! ? We even made it for our Christmas meal one year! Thank you so much for sharing this with us.
Oh my goodness, that was one of the best dishes I have ever made. Worked great in a cast iron skillet to get the pork nice and brown. I used thick sliced crimini mushrooms which stayed nice and firm in the sauce. The only other thing that I tweaked was making a rue out of the butter and flour prior to pouring into the sauce to ensure that it thickened . I also made grilled artichokes which were wonderful dipped in the sauce. It reminded me of a version of Marsala, but with pork. Thanks again for this fantastic recipe! It’s a keeper.