2.20.2017

What's On The Menu Monday? Tender Pork Tenderloin with Mushroom Gravy



If you love pork tenderloin you will love this recipe for Tender Pork Tenderloin with Mushroom Gravy! It's perfect for a Sunday meal or special occasion, or any dinnertime where you have about 30-40 minutes prep time and 2 hours cooking time. For me, Sunday dinner is an ideal time!


This is my husband's plate! The pork is so tender it pulls apart with a fork. It also slices beautifully if you prefer to serve it with a chef's presentation. I like to prepare mine with red potatoes and carrots.


Ingredients

4 lb. Pork Tenderloin - boneless (not pork roast)
1/2 cut butter
1/4 cup olive oil 
(I use Blood Orange infused extra virgin olive oil for an extra special taste - however, regular olive oil is great)
1-1/2 lb. mushrooms, washed and quartered
1 large onion, chopped (large pieces)
1/4 cup flour (or gluten free thickening agent)
2 cups chicken broth
1 tablespoon Worchestershire Sauce
1/4 cup fresh thyme
salt and pepper

8-12 red potatoes, optional
2 lbs baby carrots, optional

Instructions



1) Prepare mushrooms and onion, and remaining ingredients. For the fresh thyme, remove the leaves from the stems.

2) In a Dutch oven or heavy roasting pan (I use my turkey roaster), brown pork in melted butter and oil. Remove from pan.



3) Saute mushrooms and onion. Season with salt and pepper to taste.

4) Cook for about 5 minutes on medium high heat, tossing so mushrooms brown a bit.



5) Reduce heat, add flour and stir until smooth and well coated.

6) Add chicken broth, Worchestershire and fresh thyme. Stir.



7) Place the meat back into pan. If you're adding potatoes and carrots place them around the sides of the meat. 

8) Cover with a tight fitting lid or foil and bake at 350 degrees for 1-1/2 to 2 hours. After 2 hours cooking time, turn off the oven and let the meat sit in the oven covered until ready to cut and serve.


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. You'll have plenty of gravy making this recipe as is.



It's delish! 

Credit: This recipe was adapted from Sara's Sunday Pork Tenderloin with Mushroom Gravy by BountifulKitchen.com (2009)

xoxo

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