Skip to main content New<> this month
Get the Allrecipes magazine

Mushroom Pork Tenderloin

Rated as 4.47 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings
Original recipe yields 3 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.

Reviews

Read all reviews 117
  1. 146 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 wa...

Most helpful critical review

Just finished preparing this dish as the recipe calls for and it is terribly Bland. I've added vegetable stock to the gravy and seasoning salt to the meat... not so great. Not sure what other f...

Most helpful
Most positive
Least positive
Newest

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 wa...

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 maki...

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:)

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...

Quick & Easy. Great weekday meal.

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...

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 wa...

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 se...

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.