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 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!
Pork Tenderloin with Mushroom Gravy Recipe
Pork Tenderloin with Mushroom Gravy
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
Anneliese
Super yummy dinner tonight! I just pinned this recipe the other day. I pre-browned the mushrooms with some diced onion & thyme & added the garlic a bit later so it wouldn’t burn . All else I did the same. Thanks for such a yummy recipe!!
Jenny
This is one of our favorite recipes. Has anyone tried it as an instant pot recipe?
Samantha Skaggs
I have not, Jenny, but I don’t see why it wouldn’t work with some tweaks! Please let us know how it turns out if you decide to give it a try. 🙂
Pat roach
I made this recipe for my wife and we both found it delicious. Next time I’m gonna try a little less soy sauce and maybe saute the mushrooms and garlic before adding. Thank you I’ve been looking for a different angle on pork.
Mama J
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.
Savannah
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.
Marija
Looks great! However to clarify, is this pork loin or pork tenderloin you’re using?
Samantha at Five Heart Home
Hi Marija! This recipe calls for a pork tenderloin. Hope you enjoy! 🙂
Jennifer
This looks delicious!!
Do you by chance have the nutrition facts?
-calories carbs ect.
Thanks!
Samantha at Five Heart Home
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!
Cathy
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.
Samantha at Five Heart Home
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! 🙂
Jacqueline
This is wonderful a definite keeper… I used unsalted broth and it turned out perfect.
Samantha at Five Heart Home
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!