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. Kathleen Mackey of Waterville, Quebec sent the recipe.

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 145 degrees F (63 degrees C) and juices run clear. Remove meat and keep warm.

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  • 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

406 calories; protein 35.6g; carbohydrates 33.6g; fat 13.5g; cholesterol 118.7mg; sodium 189.7mg. Full Nutrition
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Reviews (117)

Rating: 5 stars
08/20/2007
Excellent!!!! Followed the recipe exactly, except didn't finish with the flour because we had red potatoes and no gravy was needed. Just topped with left over pan juices, and that in itself was amazing. The mushrooms! Oh the mushrooms that comes from this recipe are DELICIOUS! Yummy easy weeknight recipe!! Read More
(46)
Rating: 5 stars
03/22/2008
My wife claimed this to be the best dish ever last night. I added yellow peppers with the mushrooms which added a distinct flavour to the gravy. I removed the mushrooms and peppers before making the gravy. I served the pork on basmatti rice cooked in chicken broth, served with steamed vegetables tossed in pesto. Read More
(32)
Rating: 4 stars
03/15/2008
Really good. I added more butter, chopped onions and a little white wine so there would be more gravey for the rice -- for the kids:) Read More
(30)
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Rating: 5 stars
07/29/2009
This was WONDERFUL!! I made a couple of very small changes. Added some onion, used more mushrooms (and a bit more butter). Then when I did the gravy I used about a tablespoon of Burgandy cooking wine. It was heavenly. NO LEFTOVERS TONIGHT! It was all gone in 10 minutes! Will make this one often! Read More
(26)
Rating: 5 stars
02/10/2011
Quick & Easy. Great weekday meal. Read More
(21)
Rating: 5 stars
07/23/2007
My family really enjoyed this dish, even my 10 month old. I used a Pork loin rather than a tenderloin and it was still delicious. I just had to cook it a little longer. I didn't have Marjoram so I used Thyme instead and really liked the flavor. I also used Portobello mushrooms which gave it more flavor. I will make this often! Read More
(16)
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Rating: 5 stars
04/06/2008
Broke my habit of onions with everything and didn't miss them at all with this dish. The lemon juice brightened the flavor and the resulting gravy was sinfully delicious. Only change I made was to thinly slice the garlic and add to the pan for cooking time (it dissolved, but the subtle flavor enhanced the gravy). A winner here! Read More
(14)
Rating: 5 stars
02/22/2008
Fantastic!!!! I used portobello mushrooms and 1/2 a diced yellow onion. I also put the mushrooms and onions in when it was simmering so they carmalized. I also used both thyme and marjoram. I served it with red bliss mashed potatoes. It was a big hit with my family. Read More
(14)
Rating: 4 stars
05/04/2007
Very nice and easy. The pork turned out nice and tender. I should have added onion at the beginning because I found the gravy just a little bland. Will make again. Read More
(11)