Sara's Sunday Pork Tenderloin with Mushroom Gravy Recipe

Photo by Sylvia O.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • . 2-1 lb. Pork Tenderloin (not pork roast)

  • . 1/2 cup butter

  • . 1/4 cup olive oil

  • . 1 1/2 lb mushrooms, washed and quartered

  • . 1 onion, chopped

  • . 1/4 cup flour

  • . 2 cups chicken broth

  • . 1 tablespoon Worcestershire Sauce

  • . 1/4 cup fresh thyme, optional

  • . salt and pepper

Directions

In a Dutch oven, brown pork in melted butter and oil. Remove from pan. Saute mushrooms and onion. Season with salt and pepper. Cook for about 5 minutes on medium high heat, tossing so mushrooms brown a bit. Reduce heat, add flour and stir until smooth. Add chicken broth, Worcestershire and fresh thyme. Stir. Place meat back into pan. Cover with foil and bake at 350 degrees for 1 1/2-2 hours. Tips: -I usually turn off the oven after 2 hours cooking time, then let meat sit in the oven, covered until ready to cut and serve. Last Sunday, it was in the oven for about 1 1/2 hours past cooking time, and then on the counter covered for about another hour. It never dries out, and always falls apart when cutting. -I have cut the amount of butter by half, and the recipe still works. Don't cut the amount of mushrooms or onions, unless you substitute another vegetable that yields a high amount of water, or there won't be enough gravy to keep the meat moist.

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