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Garlic Pork Tenderloin with Mushroom Gravy

Rated as 4.61 out of 5 Stars

"One of my family's favorites. If you aren't a garlic fan, pass on this one. A diet breaker, but worth it. Pork tenderloin are often sold 2 to a bag, so they are perfect for this dish. Serve extra gravy with mashed potatoes."
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Ingredients

1 h 10 m servings 384 cals
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
  3. Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
  4. Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
  5. Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
  6. Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 384 calories; 27 g fat; 9.6 g carbohydrates; 26.1 g protein; 128 mg cholesterol; 913 mg sodium. Full nutrition

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Reviews

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  1. 36 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I must have read over this recipe several times before I finally decided I just couldn't go along with the preparation of it as directed. I kept wondering, "Sauce - what sauce?" Melted butter ...

Most helpful critical review

I did not care for this. Way too much butter and garlic and the gravy was not edible. I thought perhaps I did something wrong but I went over the recipe and followed it exactly. By the way, we l...

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I must have read over this recipe several times before I finally decided I just couldn't go along with the preparation of it as directed. I kept wondering, "Sauce - what sauce?" Melted butter ...

nice, tender, easy to make. tasted great, I did however, add a small splash of sherry. great recipe. I also don't use canned mushrooms ever. Baby bellas worked just fine.

Wonderful! I used a pound of fresh mushrooms and added the sherry that other reviewers suggested. It came out so tender that you could cut it with a fork. My nine year old ran out of the hous...

After melting butter and adding mushrooms/extra garlic, I threw the pork and sauce into the crock pot with a couple splashes of sherry. When finished, I poured the sauce/drippings into a pot and...

I don't make the gravy just drizzles the liquid over my plate. Really good

I followed the recipe but I too used fresh mushrooms and about 1/4 cup of sherry. Served with homemade mashed potatoes and fresh green beans. It's a go to recipe from now on!

This is a keeper as is. The only thing I change is that I use fresh mushrooms. I just prefer Fresh ingredients to canned. Everyone in my house loves it.

Thought this recipe came out great. Only change I made was to use fresh mushrooms. Will definitely make again. Marcia

I did not care for this. Way too much butter and garlic and the gravy was not edible. I thought perhaps I did something wrong but I went over the recipe and followed it exactly. By the way, we l...