Pork Tenderloin with Mushroom Gravy features tender, sautéed medallions of pork tenderloin smothered in a savory mushroom gravy for a quick, one-pan, stove-top 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: Pork Tenderloin with Mushroom Gravy!
Quick and One-Pan
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 Pork Tenderloin with Mushroom Gravy is 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.
So what do you need to make this tender, delectable pork tenderloin recipe?
For the Pork
- Pork tenderloin. Trimmed and cut into ½ inch slices.
- EVOO + butter. For browning the aforementioned pork slices.
For the Gravy
- Butter + flour + beef broth. The gravy's base.
- Low-sodium soy sauce + balsamic vinegar + red wine vinegar. The gravy's flavor enhancers!
- Fresh white mushrooms. Washed and sliced.
- Fresh garlic. Minced.
The above ingredients 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. 😉
How to Make Pork Tenderloin with Mushroom Gravy
This recipe is quick, easy, and straightforward!
- Whisk together the beef broth, soy sauce, red wine vinegar, and balsamic vinegar and set aside.
- In a large deep pan, melt together olive oil and butter. Working in batches (don't crowd the pan!), cook your pork slices on the first side until they start to brown. Flip the meat and cook until the other side begins to brown as well. Remove the browned pork to a plate and set aside. (It's okay if the pork is not cooked all the way through at this point! It will continue cooking later once submerged in the simmering gravy.)
- Add more butter to the pan and allow it to melt. Whisk in the flour and then slowly pour in the beef broth mixture. Stir until all of the ingredients are smoothly combined.
- Add the mushrooms, minced garlic, and browned pork back to the pan.
- Bring to a boil, then reduce heat to a low simmer. Cover and cook for about ten more minutes or until the pork juices run clear and the mushrooms are tender.
In my humble opinion, there's a simple secret to this Pork Tenderloin with Mushroom Gravy recipe:
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. 😉
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
- Beef Pot Pie
- BBQ Sauce Glazed Meatloaf Muffins
- Slow Cooker Asian Beef Short Ribs
- Easy Steak Frites
- Crock Pot Pork Loin with Honey Balsamic Glaze
Pork Tenderloin with Mushroom Gravy
- 2 cups beef broth
- ⅓ cup low-sodium soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 2 to 2 ½ pounds pork tenderloin, trimmed and cut into ½-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
- 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 ¼-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.
- 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!