If you want a slamdunkeveryone’sgonnaloveit Sunday dinner recipe you’ve landed on the right post. I’ve made this
a few times a hundred times for my family. It’s perfect served with rice or potatoes and a simple green salad. We also love the leftovers heated and served on a piece of crusty bread as a warm pork and mushroom sandwich. IF there are any leftovers!
It is important to know the pork used in this dish is pork tenderloin. Don’t use pork loin roast, it’s completely different and will not yield the same result. Pork tenderloin is usually sold in a long package, with two long tenderloin roasts in the same bag.
If you are purchasing your tenderloin from Costco, pork tenderloin is sold in a two pack, so you will have enough to make a double recipe. Each recipe serves about 6-8 (8 if not big eaters). Don’t skimp on the mushrooms or onions, they create part of the liquid that makes the gravy for the meat!
I took this to an extended family dinner once , and served it with fresh Idaho mashed potatoes. The result – tripled the recipe and 22 people later – no leftovers. It’s a no fuss- brown, chop, slide into the oven and bake recipe. Thanks to my talented friend Sara for another amazing family friendly recipe!
Sara’s Sunday Pork Tenderloin with Mushroom Gravy
- 2-1 lb. Pork Tenderloin not pork roast
- 1/2 cup butter
- 1/4 cup olive oil
- 1 1/2 lb mushrooms washed and quartered
- 1 onion chopped
- 1/4 cup flour
- 2 cups chicken broth
- 1 tablespoon Worcestershire Sauce
- 1/4 cup fresh thyme optional
- salt and pepper
In a Dutch oven, brown pork in melted butter and oil. Remove from pan.
Sauté mushrooms and onion. Season with salt and pepper.
Cook for about 5 minutes on medium high heat, tossing so mushrooms brown a bit.
Reduce heat, add flour and stir until smooth.
Add chicken broth, Worcestershire and fresh thyme. Stir.
Place meat back into pan.
Cover with foil or tight fitting lid and bake at 350 degrees for 1 ½- 2 hours*.
-I usually turn off the oven after 2 hours cooking time, then let meat sit in the oven, covered until ready to cut and serve. Last Sunday, it was in the oven for about 1 1/2 hours past cooking time, and then on the counter covered for about another hour. It never dries out, and always falls apart when cutting.
-I have cut the amount of butter by half, and the recipe still works.
-Don’t cut the amount of mushrooms or onions, unless you substitute another vegetable that yields a high amount of water, or there won’t be enough gravy to keep the meat moist.
-Costco sells Pork Tenderloin in a two pack. Each sleeve has two tenderloins, so 4 tenderloin per purchase, enough for a double recipe. Costco also sells mushrooms, whole in a 1 1/2 lb package. I use a mixture of their white and brown mushrooms, but all white works as well.
-I have tried this in the Instant Pot and the cook time is 6 minutes on high pressure, then natural release which takes about 15 minutes. I cook (saute) the onion and mushrooms in a pan on the stove and then add flour and broth to the pan on stove. After the meat is finished being pressure cooked, Remove the meat from the IP, slice and add to the ingredients from the stove top and serve.