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.

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.

  • 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.

  • 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.

  • 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.

  • Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.

Nutrition Facts

384 calories; protein 26.1g 52% DV; carbohydrates 9.6g 3% DV; fat 27g 42% DV; cholesterol 128.1mg 43% DV; sodium 912.7mg 37% DV. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/27/2014
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 is not sauce, it's melted butter. A lot of melted butter. So I did it my own way - rubbing the tenderloin with a mix of the garlic, balsamic vinegar, some salt and pepper and some olive oil. Because I had it in the oven with a a mashed potato dish and acorn squash, I changed the baking temperature to 400 degrees (which I prefer for roasting tenderloin anyway) and baked it for 25 minutes. I made the gravy with the drippings and a dab of butter at the end, then stirred in the mushrooms. It was delicious. Too much garlic, but still delicious. Read More
(25)

Most helpful critical review

Rating: 1 stars
10/13/2014
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 love our garlic and butter but the ratio here was way off! Read More
(2)
60 Ratings
  • 5 star values: 45
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
10/27/2014
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 is not sauce, it's melted butter. A lot of melted butter. So I did it my own way - rubbing the tenderloin with a mix of the garlic, balsamic vinegar, some salt and pepper and some olive oil. Because I had it in the oven with a a mashed potato dish and acorn squash, I changed the baking temperature to 400 degrees (which I prefer for roasting tenderloin anyway) and baked it for 25 minutes. I made the gravy with the drippings and a dab of butter at the end, then stirred in the mushrooms. It was delicious. Too much garlic, but still delicious. Read More
(25)
Rating: 5 stars
08/24/2014
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 house when his father pulled in the driveway yelling, "dad, you have to come eat! It's the best dinner that mom's ever made!!!!" It was that good. Read More
(16)
Rating: 5 stars
12/08/2013
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. Read More
(13)
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Rating: 5 stars
08/09/2015
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 added the flour stirring frequently on medium heat for a bit. This came out great even with less mushrooms that called for (I used probably about 5-6 ounces fresh mushrooms all I had left). With mashed potatoes and steamed broccoli for sides this is one I will definitely cook again. Read More
(4)
Rating: 5 stars
09/14/2014
Thought this recipe came out great. Only change I made was to use fresh mushrooms. Will definitely make again. Marcia Read More
(3)
Rating: 5 stars
06/15/2014
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! Read More
(3)
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Rating: 5 stars
03/03/2015
I don't make the gravy just drizzles the liquid over my plate. Really good Read More
(2)
Rating: 5 stars
09/08/2016
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. Read More
(2)
Rating: 1 stars
10/13/2014
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 love our garlic and butter but the ratio here was way off! Read More
(2)
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