This Pork Tenderloin Recipe is tender, juicy, and easy to prepare, with a savory mushroom sauce that adds rich flavor. It’s a simple dinner that comes together with minimal effort.
I love to serve this tenderloin with a side of mashed potatoes and some roasted broccoli.
Holly’s Recipe Highlights: Pork Tenderloin Recipe
- Flavor: Savory tender pork with a rich mushroom sauce. This pork is so tender that it’s okay to be a little pink inside!
- Why This Recipe Is Best: A quick golden sear, juicy 145°F center, and optional creamy mushroom sauce make this pork tenderloin an easy dinner that feels special enough for guests.
- Tools: A cast-iron skillet gives the pork a golden sear, while an instant-read thermometer ensures it stays juicy and tender.
Total Time: 45 Mins Servings: 4 Cooking Method: Skillet and Oven
Ingredient Notes
- Pork Tenderloin: Choose a tenderloin that is fairly even in thickness for more consistent cooking. It’s a long, narrow cut and is different from pork loin, which is larger and requires different cooking
- Mushrooms: Cremini mushrooms add deeper flavor, while white mushrooms are milder. Pre-sliced mushrooms save prep time.
- White Wine: Adds brightness and lifts the browned bits from the pan. Chicken broth works well as a substitute.
Leftovers Made Easy
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Keep the mushroom sauce in a separate container.
Slice leftover pork tenderloin for sandwiches or use it to make quick and easy pork fajitas.
More Easy Ways to Cook Pork
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Mushroom Sauce (Optional)
Pork Tenderloin
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Preheat oven to 400° F. Line a baking sheet with foil.
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Season the pork with salt and pepper.
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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.
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Cook for 18 to 20 minutes or until a thermometer reads an internal temperature of 145℉.
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Allow to rest for at least 5 minutes before slicing.
Optional Mushroom Sauce
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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.
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Add onion and thyme. Reduce heat to medium and cook for 5 minutes more.
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Add the wine and Worcestershire to the pan. Simmer for 2 to 3 minutes, stirring to loosen any bits off the pan, until the liquid has nearly evaporated from the pan.
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Add the butter to the pan, stirring to melt. Sprinkle in the flour and stir to coat the mushrooms. Cook for 1 to 2 minutes more.
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Gradually whisk in broth and bring to a boil.
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Simmer until thickened, about 4 to 5 minutes. Taste and season with salt and pepper as desired. Serve with sliced tenderloin.
- Use a thermometer and remove the pork from the oven when it reaches 145°F or just before.
- 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 up to 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.
Course Dinner, Lunch, Main Course, Pork
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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!
