This Pork Tenderloin recipe comes out very tender and juicy.
Roasted pork tenderloin is easy to make and on the table in no time at all. Served with a mushroom sauce, it’s as easy as it is elegant.
- It’s incredibly quick to make and goes from the oven to the table in minutes.
- Pork tenderloin is lean, and this method makes it very tender and juicy.
- It is simply seasoned yet has lots of flavor.
- It’s easy enough for a weeknight meal or an elegant dinner when the company’s coming, especially with this homemade mushroom sauce.
What’s You’ll Need For a Perfect Pork Tenderloin
- Pork:Â Pork tenderloin is a lean, tender cut from the rear of the pork loin, about 2 inches in diameter and about 7 to 8 inches long. It is different than pork loin, (about 4 inches in diameter) and is cooked differently.
- Seasonings: I serve this with a mushroom sauce so I keep the seasonings simple. Feel free to add your favorite herbs, Italian seasoning, garlic powder, or onion powder.
For the Sauce (optional)
While it’s optional, I love to serve this pork tenderloin recipe with mushroom sauce.
- Mushrooms: Use brown or white mushrooms for this sauce.
- Broth: Broth is the base of this sauce, a little heavy cream can be added if desired.
- White wine: Wine adds a delicious flavor to the sauce, it can be replaced with additional broth.
Prepping Pork Tenderloin
You’ll want to remove the silverskin from the tenderloin before cooking it. The silverskin is a thin, shiny membrane on one side of the tenderloin..
- Slide a paring knife underneath one end of the silverskin, then tilt the knife up slightly and cut towards the center of the meat (away from yourself). The silver skin might not come off in a single piece, pick up where you left off.
- Discard the silver skin.
How to Cook Pork Tenderloin
- Prep and season the pork tenderloin. (full recipe below.)
- Sear the pork tenderloin and transfer it to a prepared baking sheet.
- Cook until a meat thermometer reads 145°F.
- Allow meat to rest before slicing.
For the Sauce:
- Cook mushrooms, onion, and thyme in oil.
- Deglaze the pan, whisk in the flour and broth, and simmer until thickened.
Serve on top of slices of pork tenderloin.
Holly’s Pork Tenderloin Favorites
What’s your favorite way to cook pork tenderloin? Leave a comment and rating below!
How to Cook Pork Tenderloin
This pork tenderloin recipe makes perfectly tender, juicy meat with a creamy mushroom sauce that’s irresistible.
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Mushroom Sauce (Optional)
Pork Tenderloin
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Preheat oven to 400° F. Line a baking sheet with foil.
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Season the pork with salt and pepper.
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Heat oil in a large skillet over medium-high heat. Brown the tenderloin in the pan, rotating until all sides are golden. Place on prepared baking sheet.
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Cook for 18 to 20 minutes or until a thermometer reads an internal temperature of 145℉.
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Allow to rest for at least 5 minutes before slicing.
Optional Mushroom Sauce
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Heat oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes, stirring occasionally, until browned and starting to soften.
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Add onion and thyme. Reduce heat to medium and cook for 5 minutes more.
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Add the wine and Worcestershire to the pan. Simmer for 2-3 minutes, stirring to loosen any bits off pan, until the liquid has nearly evaporated from the pan.
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Add the butter to the pan, stirring to melt. Sprinkle in the flour and stir to coat the mushrooms. Cook for 1-2 minutes more.
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Gradually whisk in broth and bring to a boil.
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Simmer until thickened, about 4-5 minutes. Taste and season with salt and pepper as desired. Serve with sliced tenderloin.
- Use a thermometer and remove the pork from the oven when it reaches 145°F or just before.
- Always allow meat to rest before slicing.
- Be careful not to overcook. Pork tenderloin cooks quickly, and is very lean, so if it overcooks, can become dry and lose flavor and tenderness.
- Use the flavorful juices in the sauce, or pour them over the sliced pork for extra flavor.
- Store leftover pork tenderloin in an airtight container in the refrigerator for 3-4 days.Â
Calories: 286 | Carbohydrates: 7g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 494mg | Potassium: 855mg | Fiber: 1g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 11.5mg | Calcium: 27mg | Iron: 2.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Main Course, Pork
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I am excited to have partnered with the National Pork Board to bring you this belly-warming recipe. While I was hosted in Sioux Falls and compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
