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Sara's Sunday Pork Tenderloin with Mushroom Gravy Recipe


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Rate this recipe 4.5/5 (2 Votes)


  • . 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



Step 1

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.

-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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