This Pork Tenderloin recipe comes out very tender and juicy.
Roasted pork tenderloin is easy to make and on the table in no time at all. Served with a mushroom sauce, it’s as easy as it is elegant.
While it’s optional, I love to serve this pork tenderloin recipe with mushroom sauce.
You’ll want to remove the silverskin from the tenderloin before cooking it. The silverskin is a thin, shiny membrane on one side of the tenderloin..
Serve on top of slices of pork tenderloin.
What’s your favorite way to cook pork tenderloin? Leave a comment and rating below!
This pork tenderloin recipe makes perfectly tender, juicy meat with a creamy mushroom sauce that’s irresistible.
Roasted Pork Tenderloin
1 pound pork tenderloin * 1 tenderloin1 tablespoon olive oil¼ teaspoon salt¼ teaspoon black pepper
Mushroom Sauce (Optional)
1 tablespoon olive oil12 ounces sliced mushrooms cremini or white½ medium yellow onion diced¼ teaspoon dried thyme leaves½ cup white wine or chicken broth1 tablespoon Worcestershire sauce1 tablespoon butter softened1 tablespoon all-purpose flour1 cup chicken broth1 tablespoon chopped fresh parsleysalt and pepper to taste
Pork Tenderloin
Preheat oven to 400° F. Line a baking sheet with foil.
Season the pork with salt and pepper.
Heat oil in a large skillet over medium-high heat. Brown the tenderloin in the pan, rotating until all sides are golden. Place on prepared baking sheet.
Cook for 18 to 20 minutes or until a thermometer reads an internal temperature of 145℉.
Allow to rest for at least 5 minutes before slicing.
Optional Mushroom Sauce
Heat oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes, stirring occasionally, until browned and starting to soften.
Add onion and thyme. Reduce heat to medium and cook for 5 minutes more.
Add the wine and Worcestershire to the pan. Simmer for 2-3 minutes, stirring to loosen any bits off pan, until the liquid has nearly evaporated from the pan.
Add the butter to the pan, stirring to melt. Sprinkle in the flour and stir to coat the mushrooms. Cook for 1-2 minutes more.
Gradually whisk in broth and bring to a boil.
Simmer until thickened, about 4-5 minutes. Taste and season with salt and pepper as desired. Serve with sliced tenderloin.
Always allow meat to rest before slicing.
Be careful not to overcook. Pork tenderloin cooks quickly, and is very lean, so if it overcooks, can become dry and lose flavor and tenderness.
Use the flavorful juices in the sauce, or pour them over the sliced pork for extra flavor.
Store leftover pork tenderloin in an airtight container in the refrigerator for 3-4 days.
Calories: 286 | Carbohydrates: 7g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 494mg | Potassium: 855mg | Fiber: 1g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 11.5mg | Calcium: 27mg | Iron: 2.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I am excited to have partnered with the National Pork Board to bring you this belly-warming recipe. While I was hosted in Sioux Falls and compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
