A keeper! This recipe is all you need for a nice, tender, easy to make weeknight dinner for the whole family! Truly delicious!
Ingredients
kosher salt to taste
ground black pepper to taste
2 (1 pound) pork tenderloins
¾ cup butter
6 cloves garlic, minced
1 (16 ounce) can sliced mushrooms, drained
1 tablespoon balsamic vinegar
1 (14 ounce) can chicken broth, or as needed
¼ cup all-purpose flour
How to make Garlic Pork Tenderloin with Mushroom Gravy
Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C.
Step 2: Evenly rub salt and pepper over both sides of pork tenderloins. Line the tenderloins in a 9 x 13-inch baking dish.
Step 3: In a saucepan over medium heat, melt the butter. Once melted, add in the garlic and mushrooms.
Step 4: Bring to a boil. Then, reduce the heat to medium-low, let it simmer for about 5 minutes while stirring continuously until the sauce is fragrant.
Step 5: Stir in the vinegar into the mushroom sauce. Then, pour the sauce over the tenderloins. Let the sauce seep between the tenderloins.
Step 6: Place the dish into the preheated oven and bake for about 45 minutes or until the tenderloins are lightly pink in the center. Use an instant-read thermometer (if available) and insert it into the center. Once the thermometer reads at least 145 degrees F or 63 degrees C, it’s time to transfer the tenderloins into a serving dish.
Step 7: Drain the drippings (including the mushrooms) into a measuring cup, and scrape the bottom of the dish to get all the brown bits.
Step 8: Get a 1/4 cup of fat from the mixture and pour it into a saucepan. Then, add just enough chicken broth to the drippings (to make 2 cups) and whisk in the flour until well mixed.
Step 9: Now, stir in the broth drippings into the saucepan and heat over medium heat for about 5 minutes or until the mixture thickened. Season with salt and pepper.
Step 10: For the tenderloins, slice them into medallions and top with half of the prepared gravy. Pour the other half of the gravy into a gravy boat. Serve and enjoy!
Ingredients
- kosher salt to taste
- ground black pepper to taste
- 2 (1 pound) pork tenderloins
- ¾ cup butter
- 6 cloves garlic, minced
- 1 (16 ounce) can sliced mushrooms, drained
- 1 tablespoon balsamic vinegar
- 1 (14 ounce) can chicken broth, or as needed
- ¼ cup all-purpose flour
Instructions
Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C.
Step 2: Evenly rub salt and pepper over both sides of pork tenderloins. Line the tenderloins in a 9 x 13-inch baking dish.
Step 3: In a saucepan over medium heat, melt the butter. Once melted, add in the garlic and mushrooms.
Step 4: Bring to a boil. Then, reduce the heat to medium-low, let it simmer for about 5 minutes while stirring continuously until the sauce is fragrant.
Step 5: Stir in the vinegar into the mushroom sauce. Then, pour the sauce over the tenderloins. Let the sauce seep between the tenderloins.
Step 6: Place the dish into the preheated oven and bake for about 45 minutes or until the tenderloins are lightly pink in the center. Use an instant-read thermometer (if available) and insert it into the center. Once the thermometer reads at least 145 degrees F or 63 degrees C, it's time to transfer the tenderloins into a serving dish.
Step 7: Drain the drippings (including the mushrooms) into a measuring cup, and scrape the bottom of the dish to get all the brown bits.
Step 8: Get a 1/4 cup of fat from the mixture and pour it into a saucepan. Then, add just enough chicken broth to the drippings (to make 2 cups) and whisk in the flour until well mixed.
Step 9: Now, stir in the broth drippings into the saucepan and heat over medium heat for about 5 minutes or until the mixture thickened. Season with salt and pepper.
Step 10: For the tenderloins, slice them into medallions and top with half of the prepared gravy. Pour the other half of the gravy into a gravy boat. Serve and enjoy!
