
How To Make Easy Roasted Pork Tenderloin
Wow your guests with this deliciously tender, easy-to-prepare, and well seasoned roasted pork tenderloin, served together with homemade mushroom sauce.
Serves:
Ingredients
For Roasted Pork Tenderloin:
- 1lbpork tenderloin
- ¼tspsalt
- ¼tspground black pepper
- 1tbspoil
For Mushroom Sauce, Optional:
- 1tbspolive oil
- ½onion,diced
- ½ozmushrooms,sliced, cremini, or white
- ¼tspdried thyme
- salt and ground pepper,to taste
- ½cupwhite wine
- 1cupchicken broth
- 1tbspWorcestershire sauce
- 1tbspbutter,softened
- 1tbspall-purpose flour
- 3tbspparsley,fresh
Instructions
Pork Tenderloin:
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Preheat the oven to 400 degrees F. Line a baking sheet with foil.
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Season the pork with salt and pepper (add chopped fresh herbs, if desired).
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Heat the oil and brown the pork evenly in a frying pan. Place on a baking sheet.
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Cook for 18 to 20 minutes or until a thermometer reads an internal temperature of 145 degrees F. (While the tenderloin is cooking, begin to prepare the mushroom sauce)
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Allow to rest for at least 5 minutes before slicing.
Mushroom Sauce:
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Saute the onion in oil for about 3 to 5 minutes until softened.
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Add the mushrooms, thyme, salt, and pepper. Cook until the mushrooms have released juices.
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Add the wine to deglaze and loosen any bits off the pan. Add the chicken broth and Worcestershire sauce and bring to a low boil for 2 to 3 minutes.
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Melt the butter. Add the flour and parsley to the melted butter.
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Whisk into the broth and bring to a boil. Let cook for 1 minute.
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Simmer until thickened, and serve over sliced tenderloin.
Nutrition
- Calories:Â 288.85kcal
- Fat:Â 14.58g
- Saturated Fat:Â 4.11g
- Trans Fat:Â 0.17g
- Monounsaturated Fat:Â 7.33g
- Polyunsaturated Fat:Â 2.24g
- Carbohydrates:Â 7.55g
- Fiber:Â 0.69g
- Sugar:Â 2.43g
- Protein:Â 25.64g
- Cholesterol:Â 83.14mg
- Sodium:Â 563.64mg
- Calcium:Â 29.87mg
- Potassium:Â 628.52mg
- Iron:Â 2.03mg
- Vitamin A: 37.45µg
- Vitamin C:Â 5.72mg
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