Pork Tenderloin with Mushroom Gravy

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!

Pork Tenderloin with Mushroom Gravy with text overlay.


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!

Aerial view of Pork Tenderloin with Mushroom Gravy on white plate with fork.

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.

Close-up served over rice on a plate.


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. 😉

Aerial view of Pork Tenderloin with Mushroom Gravy in a large pot.

How to Make Pork Tenderloin with Mushroom Gravy

This recipe is quick, easy, and straightforward!

  1. Whisk together the beef broth, soy sauce, red wine vinegar, and balsamic vinegar and set aside.
  2. 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.)
  3. 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.
  4. Add the mushrooms, minced garlic, and browned pork back to the pan.
  5. 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.

Important Tip

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. 😉

Pork Tenderloin with Mushroom Gravy garnished with parsley.

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

Aerial View of Pork Tenderloin with Mushroom Gravy in a large pot.

Pork Tenderloin with Mushroom Gravy

Pork Tenderloin with Mushroom Gravy features tender, sautéed medallions of pork tenderloin smothered in a savory mushroom gravy for a quick, one-pan, stovetop dinner that's sure to become a family favorite!
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 348kcal
Print Pin Rate


  • 2 cups beef broth
  • 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!


Calories: 348kcal | Carbohydrates: 8g | Protein: 44g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 138mg | Sodium: 773mg | Potassium: 1175mg | Fiber: 1g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 1.9mg | Calcium: 19mg | Iron: 2.7mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

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    1. 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. 🙂


      Hope that helps!

  1. 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.

    1. 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! 🙂

    1. 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!

  2. 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!!

    1. 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!

  3. 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....

    1. 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!

  4. 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 🙂

    1. 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!

  5. I made this for dinner tonight, so so good! My favorite kind of recipe easy and delicious. Thank you for sharing!

    1. 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!

  6. This looks so yummy, Samantha! Thank you bunches for linking up and partying with us! Pinning this!

    1. Thanks so much, Kristi! I really appreciate the pin, and thanks (as always) for the party! 🙂

  7. 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

    1. 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! 🙂

    1. Thanks so much, Kat! I'm glad you stopped by and I appreciate the pin. 🙂 Have a great day!

    1. Thanks so much, Shari! It's one of our longtime favorites. 🙂 Hope you enjoy it, too!

  8. 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,

    1. 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!

  9. Hey,
    The recipe looks delicious, but I don't have any balsamic around. Can I substitute or omit it alltogether?


    1. 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!

    1. 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!

    1. You're very welcome, Janet! I edited the photos late at night and it made me hungry all over again, too. 😉 Hope you enjoy!

      1. 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.

        1. 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!

          1. 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.

          2. 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!

          3. This was a winner in my house. The family was looking for more after every bite was gone. Thank you for sharing.