Best 15 Mushroom Pork Tenderloin Recipes

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Indulge in a culinary journey with our tantalizing Mushroom Pork Tenderloin, a dish that harmonizes the rich flavors of tender pork, earthy mushrooms, and creamy sauce. This delectable entrée showcases the versatility of pork tenderloin, cooked to perfection and enveloped in a luscious mushroom sauce that will have your taste buds dancing. Our comprehensive guide provides two enticing recipes: a classic version that highlights the natural flavors of the ingredients and a tantalizing variation featuring a flavorful Dijon mustard sauce. With step-by-step instructions, cooking tips, and mouthwatering images, we'll guide you through the process of creating this restaurant-worthy dish in the comfort of your own kitchen. So, prepare your palate for an unforgettable dining experience as we unveil the secrets behind this culinary masterpiece.

Here are our top 15 tried and tested recipes!

PORK TENDERLOIN WITH MUSHROOM PAN SAUCE



Pork Tenderloin With Mushroom Pan Sauce image

This dish comes together very quickly. The sauce is so scrumptious! Serve it with something like rice or mashed potatoes so as not to leave a drop behind.

Provided by Irmgard

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 large shallots, finely chopped
8 ounces cremini mushrooms, sliced
1/4 teaspoon dried thyme
1 pinch salt
1 pinch ground black pepper
1/4 cup white wine
1 cup chicken broth
1 tablespoon butter, softened
1 tablespoon all-purpose flour
3 tablespoons fresh parsley, chopped

Steps:

  • Sprinkle the pork with salt and pepper.
  • In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
  • Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
  • Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
  • Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
  • Saute the shallots until softened, about 3 minutes.
  • Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
  • Add the wine and cook until evaporated, stirring and scraping up any brown bits.
  • Add the broth and cook for 5 minutes.
  • Mix the butter with the flour and add to the sauce along with the parsley.
  • Simmer, stirring, until thickened.
  • Stir any juices from the pork into the sauce.
  • Serve with the pork.

MUSHROOM PORK TENDERLOIN



Mushroom Pork Tenderloin image

"This moist pork tenderloin in a savory gravy is the best you'll ever taste," promises Donna Hughes of Rochester, New Hampshire. Prepared with canned soups, it couldn't be easier to assemble.

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 6 servings.

Number Of Ingredients 5

2 pork tenderloins (1 pound each)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10-1/2 ounces) condensed French onion soup, undiluted
Hot mashed potatoes, optional

Steps:

  • Place pork in a 3-qt. slow cooker. In a small bowl, combine soups; stir until smooth. Pour over pork. Cover and cook on low until the pork is tender, 4-5 hours. If desired, serve with mashed potatoes.

Nutrition Facts : Calories 269 calories, Fat 10g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 951mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 32g protein.

CREAMY MUSHROOM RISOTTO WITH ROSEMARY GRILLED PORK TENDERLOIN



Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin image

Provided by Dave Lieberman

Categories     main-dish

Time 3h28m

Yield 4 servings

Number Of Ingredients 16

1 (1 1/2 to 2-pound) pork tenderloin
Olive oil
Salt
Freshly ground pepper
1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish
1-ounce dried mushrooms
1 cup boiling water
3 tablespoons olive oil
1 shallot, minced
1 cup Arborio rice
1 cup chicken stock, heated
1/2 cup dry white wine
Few pinches salt
2 tablespoons butter
1/2 cup grated pecorino romano
2 tablespoons chopped fresh parsley leaves

Steps:

  • Tenderloin:
  • Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
  • Preheat oven to 375 degrees F.
  • Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
  • Risotto:
  • Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
  • Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.

SLOW-COOKER PORK TENDERLOIN WITH BACON AND MUSHROOM GRAVY



Slow-Cooker Pork Tenderloin with Bacon and Mushroom Gravy image

This delicious slow-cooker tenderloin dinner is accompanied by an irresistible bacon and mushroom gravy, wonderful for serving on top of pork and mashed potatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 6

Number Of Ingredients 13

4 slices applewood smoked bacon, chopped
1 package (8 oz) baby bella mushrooms, sliced
2 teaspoons finely chopped garlic (about 2 cloves)
1 pork tenderloin (1 1/4 lb), trimmed of silver skin
1/4 teaspoon pepper
3 tablespoons butter
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon cornstarch
1 tablespoon water
Additional chopped fresh sage leaves and rosemary leaves for garnish, if desired
Betty Crocker™ roasted garlic mashed potato mix, prepared as directed on package, if desired

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat 12 to 14 minutes or until bacon is crispy and browned. With slotted spoon, transfer cooked bacon to paper towel-lined plate. Add mushrooms to skillet with bacon drippings; cook over medium heat 5 to 6 minutes or until mushrooms are tender. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to medium bowl.
  • Season pork tenderloin with pepper. Heat 1 tablespoon of the butter in skillet; add pork and cook 1 to 2 minutes on each side or until browned. Transfer pork to slow cooker. Add cooked bacon, soup, sage and rosemary to mushroom mixture in bowl; mix well. Pour on top of pork in slow cooker.
  • Cover; cook on Low heat setting 3 to 3 1/2 hours or until thermometer inserted in center of pork reads at least 145°F. Remove from slow cooker to cutting board; cover and keep warm.
  • In small bowl, mix cornstarch and water; stir into mushroom gravy in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until bubbly and thickened. Stir in remaining 2 tablespoons butter.
  • Slice pork and serve with mushroom gravy. Garnish with additional chopped sage and rosemary. Serve with mashed potatoes.

Nutrition Facts : Calories 280, Carbohydrate 7 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 1 g, TransFat 0 g

MUSHROOM-STUFFED PORK TENDERLOIN



Mushroom-Stuffed Pork Tenderloin image

Pork tenderloin is filled with a flavorful mushroom stuffing in this pretty entree from our home economists.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings (1 cup sauce).

Number Of Ingredients 15

1-1/2 cups water
1/2 ounce dried porcini mushrooms
1 pork tenderloin (1 pound)
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1/4 pound bulk pork sausage
2-1/2 cups coarsely chopped fresh shiitake mushrooms, divided
1 small onion, chopped
2-1/2 cups soft bread crumbs
4 teaspoons minced fresh parsley, divided
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
1 tablespoon butter
4 teaspoons all-purpose flour
3/4 cup chicken broth

Steps:

  • In a small saucepan, bring water and porcini mushrooms to a boil. Remove from the heat; let stand for 30 minutes. , Meanwhile, make a lengthwise slit down the center of the pork to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 3/8-in. thickness. Remove plastic wrap; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside., Crumble the sausage into a large skillet; add 2 cups shiitake mushrooms and onion. Cook over medium heat until meat is no longer pink. Remove from the heat; stir in the bread crumbs, 3 teaspoons parsley, rosemary and sage., Drain porcini mushrooms, reserving liquid. Chop mushrooms; stir into sausage mixture along with 3 tablespoons soaking liquid. Spoon stuffing down center of pork; bring long sides over stuffing to close. Tie at 2-in. intervals with kitchen string; secure ends with toothpicks. , Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., For sauce, in a small saucepan, saute remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir until blended. Gradually add broth and 1/4 cup mushroom soaking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining salt, pepper and parsley. Serve with pork.

Nutrition Facts :

MUSHROOM AND CHORIZO-STUFFED PORK TENDERLOIN



Mushroom and Chorizo-Stuffed Pork Tenderloin image

This is a mouth-watering recipe for pork tenderloin. I invented the recipe myself because I thought the ingredients would go well together and they do. I serve it with a fresh green salad and fried rice.

Provided by Bill Ligertwood

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 pork tenderloin
2 tablespoons Worcestershire sauce, divided
½ small onion
¼ cup chopped mushrooms
3 cloves garlic, minced
1 teaspoon steak seasoning
1 small chorizo sausage, thinly sliced, slices cut in half

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut pork tenderloin down the center lengthwise nearly all the way through, leaving the two sides attached; sprinkle with 1 tablespoon Worcestershire sauce.
  • Stir onion, mushrooms, and garlic together in a bowl. Distribute mushroom mixture evenly along center of pork; sprinkle with remaining Worcestershire sauce and steak seasoning. Lay chorizo slices evenly along mushroom stuffing.
  • Pierce tenderloin with 4 or 5 skewers crosswise through both edges; wrap butcher's twine around skewers, as if lacing shoelaces, and pull tenderloin closed around stuffing. Tie ends of twine together; place tenderloin in a baking dish.
  • Bake in the preheated oven until pork is slightly pink at the center, and an instant-read thermometer inserted near the center of the pork reads at least 145 degrees F (74 degrees C), 20 to 30 minutes. Remove string and skewers; cut into 2-inch thick medallions to serve.

Nutrition Facts : Calories 179 calories, Carbohydrate 3.9 g, Cholesterol 61.6 mg, Fat 8.1 g, Fiber 0.3 g, Protein 21.3 g, SaturatedFat 3 g, Sodium 527 mg, Sugar 1.3 g

PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN-SEARED ONION AND APPLES



Pork Tenderloin with Mushroom Stuffing and Pan-Seared Onion and Apples image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 20

2 tablespoons butter
2 tablespoons vegetable oil
4 cups finely diced mushrooms
3/4 cup finely chopped onions or shallots
1 apple (unpeeled), diced
1 carrot, finely chopped
2 cups coarse fresh bread crumbs
1/3 cups chopped fresh parsley
1 tablespoons chopped fresh thyme
1/4 teaspoon, crumbled dried sage
1/4 teaspoon salt
1/4 teaspoon pepper
3 boneless pork tenderloins (12 ounces each)
1/4 cup Dijon mustard
1 apple, (unpeeled), thinly sliced
6 fresh thyme sprigs
Pan-Seared Onion and Apples, recipe follows
3 large apples
1 large red onion
3 tablespoons vegetable oil

Steps:

  • In a large skillet, heat butter with oil over medium-high heat. Cook mushrooms and onions, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add apple and carrot, cook for 1 minute. Remove from heat. Add bread crumbs, parsley, thyme, sage, salt, pepper. Combine well. Set aside. Cut each tenderloin lengthwise halfway through and open like a book. Place between plastic wrap or waxed paper. Using a meat pounder or rolling pin, pound to generous 1/4-inch thickness. Cut about 7 pieces of kitchen string into 15-inch lengths. Arrange crosswise about 11/2 inches apart in lightly greased roasting pan. Place 1 piece of meat in strings. With hands, press half of the stuffing over meat to cover surface. Top with second piece of meat, placing wide end over thin end of first piece. Tuck thin ends under and press firmly in place. Top with remaining stuffing and meat. Tie strings around roast, trimming any excess. Spread mustard all over roast. Arrange apple slices in lengthwise row on top, sprinkle with salt and pepper. Arrange thyme sprigs over top. Place in preheated 400 degree oven, reduce heat heat to 350 degree. Roast for 1 1/4 to 1 3/4 hours or until meat thermometer registers 160 degrees. Transfer to cutting board and cover with foil. Let stand for 10 minutes. Slice roast and arrange on platter, surround with Pan-Seared Onion and Apples.
  • Cut uncored apples crosswise into scant 1/2-inch thick slices. Discard ends. Repeat with onion. In large skillet, heat 1/2 of the oil over medium heat. Sear apples and onion for 1 to 2 minutes per side or until browned, adding more oil if necessary.

MUSHROOM PORK TENDERLOIN



Mushroom Pork Tenderloin image

Seasoned with garlic, marjoram and a bit of lemon juice, this tender pork entree comes together easily...you can even make the mouth-watering gravy in the same skillet.

Provided by looneytunesfan

Categories     Pork

Time 40m

Yield 3 serving(s)

Number Of Ingredients 11

1 (1 lb) pork tenderloin
1 garlic clove, peeled
paprika
2 tablespoons butter
1 cup sliced fresh mushrooms
2 -3 teaspoons lemon juice
1/4 teaspoon dried marjoram
salt and pepper
1 tablespoon all-purpose flour
3/4 cup cold water
hot cooked rice

Steps:

  • Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160° and juices run clear. Remove meat and keep warm.
  • In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork; serve with gravy and rice.

Nutrition Facts : Calories 286.5, Fat 13.7, SaturatedFat 6.9, Cholesterol 129.8, Sodium 158.4, Carbohydrate 3.3, Fiber 0.3, Sugar 0.6, Protein 35.9

CROCK POT MUSHROOM PORK TENDERLOIN



Crock Pot Mushroom Pork Tenderloin image

Make and share this Crock Pot Mushroom Pork Tenderloin recipe from Food.com.

Provided by bmcnichol

Categories     Pork

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs pork tenderloin
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
1 (10 1/2 ounce) can condensed French onion soup, undiluted
8 ounces fresh sliced mushrooms

Steps:

  • Place pork in crock pot.
  • In a bowl, combine the soups and stir until smooth.
  • Add the mushrooms to the soup mixture and pour over pork.
  • Cover and cook on low for 4-5 hours or until the meat is tender.

MUSHROOM-STUFFED PORK TENDERLOIN WITH CELERY ROOT MASHED POTATOES



Mushroom-Stuffed Pork Tenderloin with Celery Root Mashed Potatoes image

Provided by Buffalo Mountain Lodge

Categories     Milk/Cream     Mushroom     Onion     Pork     Roast     Sauté     Leek     Root Vegetable     Port     Winter     Bon Appétit     Canada

Yield Makes 4 servings

Number Of Ingredients 13

1 cup canned low-salt chicken broth
1 cup canned beef broth
1/2 cup ruby Port
2 teaspoons minced garlic
6 tablespoons (3/4 stick) butter
1/4 cup chopped shallots
8 ounces shiitake mushrooms, stemmed, finely chopped
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup whipping cream
2 1 1/4-pound pork tenderloins (from center or thick end), trimmed, each cut crosswise in half
2 1/2 tablespoons chopped fresh marjoram or 2 1/2 teaspoons dried
1 tablespoon olive oil
Celery Root Mashed Potatoes

Steps:

  • Preheat oven to 400°F. Combine both broths, Port and garlic in heavy small saucepan. Boil until sauce is reduced to 3/4 cup, about 20 minutes. Set aside.
  • Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until translucent, about 1 minute. Add mushrooms and leek and sauté until tender, about 6 minutes. Stir in cream. Cook mixture until vegetables are soft and most of cream is absorbed, about 5 minutes. Cool.
  • Insert handle of wooden spoon lengthwise into cut end of each tenderloin, forming 1/2- to 3/4-inch-diameter hole. Transfer mushroom mixture to pastry bag fitted with large plain tip. Force mixture into center of each tenderloin, filling hole completely. Rub tenderloins with marjoram. Sprinkle with salt and pepper.
  • Heat oil in large ovenproof skillet over high heat. Add tenderloins to skillet and cook until brown on all sides, about 6 minutes total. Transfer skillet to oven. Roast tenderloins until cooked through, about 8 minutes. Remove skillet from oven. Transfer tenderloins to platter; tent with foil to keep warm. Return skillet to stove. Whisk in sauce. Bring to boil, scraping up any browned bits. Remove from heat. Whisk in 4 tablespoons butter.
  • Cut tenderloins crosswise into slices. Spoon Celery Root Mashed Potatoes onto plates. Arrange tenderloin slices around mashed potatoes. Drizzle sauce over and serve.

MUSHROOM PORK TENDERLOIN FOR CROCK-POT



Mushroom Pork Tenderloin for Crock-Pot image

So simple yet the flavor is so wonderful!!! Served over some mashed potatoes and a veggie side and you are good to go!! I found this recipe in TOH magazine that I switched up a bit. Feel free to use cream of mushroom soup in place of the cream of onion soup if you prefer.

Provided by diner524

Categories     Pork

Time 5h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 pork tenderloin (1 pound each)
8 ounces fresh mushrooms, sliced
1 (10 3/4 ounce) can condensed cream of onion soup, undiluted
1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
1 (10 1/2 ounce) can condensed French onion soup, undiluted

Steps:

  • Place pork and mushrooms in a 3-qt. slow cooker. In a small bowl, combine soups; stir until smooth. Pour over pork and mushrooms. Cover and cook on low for 4-5 hours or until the meat is tender. Serve with mashed potatoes if desired.

PORK TENDERLOIN WITH BACON-MUSHROOM SAUCE



Pork Tenderloin With Bacon-Mushroom Sauce image

A recipe pulled out of the local paper that I quickly "Frankensteined" to use what I had on hand.

Provided by KJK 5

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup beef stock
1/8 teaspoon thyme
1/8 teaspoon rosemary
1 lb mushroom, caps sliced, stems reserved (mixed varieties)
2 -3 tablespoons canola oil
4 slices bacon or 4 slices prosciutto, chopped
2 green onions, sliced
1/2 cup dry white wine
1 cup whipping cream or 1 cup half-and-half
2 1/2 lbs pork tenderloin, cut into 1/2-inch slices
1 teaspoon parsley, minced
salt & pepper

Steps:

  • Heat beef stock to a simmer in a medium saucepan over medium heat; add thyme, rosemary and mushroom stems. Simmer 30 minutes.
  • Heat 1 Tbs of the oil in a large skillet over medium-high heat; add bacon & green onions. Cook stirring occasionally, until bacon is crisp; add sliced mushroom caps. Cook stirring often, 3 minutes. Add 1/4 cup of the wine; heat to a simmer. Simmer 10 minutes. Add beef stock/mushroom mixture and the cream (or half-and-half) to skillet; heat to a simmer. Simmer 15 minutes.
  • Meanwhile, in a separate heavy skillet heat 1 Tbs of the oil over high heat until very hot, cook tenderloin slices, in batches, adding more oil if necessary until lightly browned, about 2 minutes per side. Season with salt & pepper to taste (remember bacon/prosciutto can be salty). Set aside, keep warm.
  • Add remaining 1/4 cup of wine to the heavy skillet the tenderloin was cooked in; cook, stirring to scrape up browned bits, until wine reduces by half, 5 minutes. Add this to the simmering mushroom sauce. If mushroom sauce seems thin - thicken with 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water. Add parsley & pepper to taste. Serve pork with sauce.

Nutrition Facts : Calories 540.4, Fat 36.7, SaturatedFat 15.3, Cholesterol 189.4, Sodium 304.4, Carbohydrate 4.6, Fiber 0.9, Sugar 1.6, Protein 44.1

STUFFED PORK TENDERLOIN WITH SHIITAKE MUSHROOM SAUCE



Stuffed Pork Tenderloin with Shiitake Mushroom Sauce image

Pork tenderloin is a versatile cut that's ideal for hurried cooks because it roasts so quickly. Filled with a stuffing of fresh herbs, sausage, porcini and shiitake mushrooms, it makes a flavorful entree. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings (2 cups sauce).

Number Of Ingredients 15

1 cup water
1 ounce dried porcini mushrooms
1/2 pound bulk pork sausage
2 small onions, chopped
5 cups coarsely chopped fresh shiitake mushrooms (about 3/4 pound), divided
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
5 cups soft bread crumbs
3 tablespoons minced fresh parsley, divided
2 pork tenderloins (about 1-1/4 pound each)
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups chicken broth

Steps:

  • In a small saucepan, bring water and porcini mushrooms to a boil. Remove from the heat; let stand 20-30 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; finely chop and set aside. Strain soaking liquid through a fine mesh strainer, reserving 2/3 cup., In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Remove with a slotted spoon. Remove drippings, reserving 2 tablespoons. Saute 4 cups shiitake mushrooms in reserved drippings until tender., Add rosemary, sage, porcini mushrooms and 1/3 cup mushroom soaking liquid; cook 2 minutes longer, stirring occasionally. Remove from the heat; stir in the bread crumbs, 2 tablespoons parsley and sausage., Preheat oven to 350°. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open so meat lies flat. Cover with plastic wrap; flatten to 1/4-in. to 1/2-in. thickness. Remove plastic wrap., Spoon half of the stuffing down center of each tenderloin. Close roasts; tie several times with kitchen string and secure ends with toothpicks. Sprinkle each roast with 1/2 teaspoon salt and 1/4 teaspoon pepper., Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, 55-65 minutes or until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°. Let stand 10 minutes before slicing., Meanwhile, in a small saucepan, saute remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir until blended. Gradually add broth and remaining 1/3 cup mushroom soaking liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in remaining parsley, salt and pepper. Serve with pork.

Nutrition Facts : Calories 367 calories, Fat 14g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 938mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.

PORK TENDERLOIN WITH MUSHROOM SAUCE



PORK TENDERLOIN WITH MUSHROOM SAUCE image

Categories     Pork     Sauté     Dinner

Yield 4 servings

Number Of Ingredients 7

1.5 pounds; pork tenderloin
1/2 cup; flour;
1 tsp; kosher salt
1/2 tsp; ground black pepper
1/2 cup; dry white wine
2 cups; mushrooms
4 TBL; unsalted butter

Steps:

  • Slice pork into 1/2 inch pieces; pound flat to 1/4-1/3 inch. Combine flour, salt & pepper. Melt 1/3-1/2 of butter in heavy skillet. Dredge pork in flour mixture. Shake of excess. Retain extra flour mixture for sauce. Saute pork approx. 2 minutes per side. Pork can be added in stages. Add butter as needed. Remove pork when done to heated platter and retain. Add remaining butter (add if needed) to retained pan drippings. Slice mushrooms thin and add to melted butter. Saute 1-2 minutes. Add wine and reduce by 1/2-2/3. Whisk in remaining flour mixture (1 TBL at a time). Allow sauce to thicken. DO NOT ADD FLOUR TOO QUICKLY; ALLOW 2-3 MINUTES TO THICKEN BEFORE ADDING MORE. Pour sauce over pork and serve immediately.

PORK TENDERLOIN WITH MARSALA MUSHROOM SAUCE



Pork Tenderloin with Marsala Mushroom Sauce image

I served this entree one year for Christmas Eve dinner, and it's now a family favorite. My husband is always happy when we have leftovers because he uses them for sandwiches.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 20

1 package (1/2 ounce) dried chanterelle mushrooms
1/2 cup hot water
1 teaspoon dried parsley flakes
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried sage leaves
1/2 teaspoon dried savory
1/2 teaspoon garlic powder
3/4 teaspoon salt, divided
1/4 teaspoon pepper
2 pork tenderloins (3/4 pound each)
3 tablespoons canola oil, divided
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh button mushrooms
4 ounces pearl onions, trimmed and peeled
1 cup marsala wine
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
Minced fresh parsley, optional

Steps:

  • In a small bowl, combine dried mushrooms and hot water; set aside. In another bowl, combine the dried herbs, garlic powder, 1/4 teaspoon salt and pepper. Sprinkle over pork., In a large skillet, brown tenderloins in 2 tablespoons oil on all sides. Remove from pan and keep warm., In the same skillet, saute the sliced mushrooms and onions in the remaining oil until mushrooms are browned. Add the wine, broth and remaining salt. Drain chanterelle mushrooms; add to the pan. Bring to a boil. Reduce heat; add pork., Cover and cook for 15-20 minutes or until a thermometer reads 145°. Remove pork and let stand for 5 minutes before slicing., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Slice pork and serve with sauce. Garnish with parsley if desired.

Nutrition Facts : Calories 306 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 414mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

Tips:

  • Tenderize the pork tenderloin: To ensure the pork tenderloin is tender and juicy, consider using a meat mallet or a fork to tenderize it before cooking. This will help break down the muscle fibers and allow the marinade to penetrate more deeply.
  • Marinate the pork tenderloin: Marinating the pork tenderloin is a great way to infuse it with flavor and moisture. Use a marinade that complements the pork, such as a mixture of olive oil, herbs, and spices. Marinate the pork for at least 30 minutes, or up to overnight.
  • Sear the pork tenderloin: Searing the pork tenderloin before cooking it in the oven helps create a flavorful crust and lock in the juices. Heat a large skillet over medium-high heat and sear the pork tenderloin for 2-3 minutes per side, or until browned.
  • Roast the pork tenderloin: After searing, transfer the pork tenderloin to a baking dish and roast it in a preheated oven at 400°F for 15-20 minutes, or until it reaches an internal temperature of 145°F.
  • Let the pork tenderloin rest: Once the pork tenderloin is cooked, let it rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

This Mushroom Pork Tenderloin recipe is an easy and flavorful dish that is perfect for a special occasion or a weeknight meal. The combination of tender pork, savory mushrooms, and creamy sauce is sure to please everyone at the table. With a few simple tips and tricks, you can create a restaurant-quality meal in your own kitchen. So gather your ingredients, preheat your oven, and get ready to enjoy this delicious and satisfying dish!

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