This ultimate pork tenderloin is baked in the oven with mushrooms, onions and a bottle of beer. It comes out so tender, it melts in your mouth. Thank you to my mother for this recipe, it's a family favorite. I usually serve it with homemade mashed potatoes, since it makes a lot of gravy.

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
additional:
10 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • Pour flour onto a work surface. Rinse pork tenderloins, pat dry, and then dredge in flour. Shake off excess flour and season with salt and pepper; some flour may remain.

  • Heat oil in a large skillet over medium heat. Add pork to the hot oil and cook until well-browned, 2 to 3 minutes per side. Transfer to a medium baking dish leaving any oil and drippings in the skillet.

  • Add onion to the pan drippings and cook over medium-low heat for 5 minutes. Add mushrooms and saute until onion is translucent and cooked, about 5 minutes. Pour the onion-mushroom mixture over the pork.

  • Whisk beer and soup mix together in a bowl until well blended. Pour beer mixture into the baking dish, making sure that it both covers and surrounds the pork, mushrooms, and onions. Cover tightly with aluminum foil.

  • Bake in the preheated oven until pork is slightly pink in the center and gravy is bubbling, about 1 hour. Remove from the oven and set aside, still covered, to allow it to cook a little bit longer outside of the oven, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts

325 calories; protein 22.4g; carbohydrates 32.3g; fat 10.1g; cholesterol 49.1mg; sodium 632.5mg. Full Nutrition
Advertisement

Reviews

Rating: 5 stars
11/23/2020
This was very tasty and made for a great Sunday dinner. I only made one real change and that was I used real mushrooms as I do not like canned/jarred mushrooms. It did not take quite as long to cook as called for, more like about 40-45 minutes. Read More