Main Dish | October 5, 2018

Sara’s Sunday Pork Tenderloin with Mushroom Gravy

Sunday Pork Tenderloin has become a favorite in our family. It is a recipe that works every time, and is simple enough for a weekday meal or fancy enough for company! This dish is a mushroom lover’s delight and one I make at least once a month.
Sara's Sunday Pork Tenderloin with Mushroom Gravy

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.

Sara's Sunday Pork Tenderloin with Mushroom Gravy

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!

Sara's Sunday Pork Tenderloin with Mushroom Gravy

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

5 from 2 votes
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Sara's Sunday Pork Tenderloin with Mushroom Gravy

Course Main Course
Cuisine American
Keyword pork tenderloin
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
resting time 1 hour
Total Time 2 hours 40 minutes
Servings 8

Ingredients

  • 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

Instructions

  1. In a Dutch oven, brown pork in melted butter and oil. Remove from pan.
  2. Sauté mushrooms and onion. Season with salt and pepper.
  3. Cook for about 5 minutes on medium high heat, tossing so mushrooms brown a bit.
  4. Reduce heat, add flour and stir until smooth.
  5. Add chicken broth, Worcestershire and fresh thyme. Stir.
  6. Place meat back into pan.
  7. Cover with foil or tight fitting lid and bake at 350 degrees for 1 ½- 2 hours*.

Recipe Notes

-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.

21 thoughts on “Sara’s Sunday Pork Tenderloin with Mushroom Gravy

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  1. Looks great, Si. Have one of those in the freezer. Great dinner idea for Sunday.
    Thanks-Ann
    PS-Never have told you I like the new format. Very jazzy!

  2. Dear Bountiful Kitchen advice columnist:

    After reading "My Life in France", I purchased "Mastering the Art of French Cooking" to attempt being a serious French chef. Unfortunately, the majority of recipes, even for desserts, call for wine. Since I prefer not to cook with wine, do you have any substitution recommendations?

    Love your site, love you!

  3. This was so delicious and easy to make. I just got a dutch oven and this was the first recipe I tried. It was fantastic! Thanks for posting. Thanks, Carol from New Hampshire

  4. This was amazing…..I poured the gravy into a saucepan once the pork was done (after leaving it in the oven for over an hour), and added a bit of flour to it to really create a thickened gravy for the mashed potatoes. Very good recipe.

  5. Tried this yummy pork with mushroom gravy- Yes, it is a slam dunk. My husband liked it so much that he suggested that I let you know. Love your wonderful Bountiful Kitchen blog! Thank you for sharing your love of cooking with us all.

  6. I was looking for a Hawaiian style plate lunch recipe for pork roast and found your website. This looks about right even though you are not a local girl from the islands, but I’m giving it a try, have it in the oven right now! I’m also making the required mac salad and rice so sure my ohana will be happy. Have you ever been to Hawaii? If you go, try the roast pork with gravy plate lunch and see what you think. Live Aloha!

  7. I am making this for dinner tomorrow and wondering if I need to go borrow my dads Dutch oven or if it will still turn out well with a stainless steel pot?

    1. Hi Ciara, if you don’t have a dutch oven, you can use a stainless steel pot or even an oven-proof soup pot. The recipe should turn out just as well as the dutch oven method. Thanks for asking and for reading ABK!
      xo
      Si

  8. 5 stars
    I made this tonight for dinner and it was delicious! It was also Les work than I thought to put it all together. I do have one question. How were your able to slice it? The second I put pressure on the pork work a knife, it all completely fell apart. It tasted great but I was hoping to be able to slice it for presentation. Thanks!

    1. Hi Jessica, you may have over-baked it. I would check the pork after it cooks for 1.5-2 hours and see if it’s the desired texture, if it’s not then you can let it sit in the oven (after you’ve turned it off) for a few minutes and check it again later. Hope this helps and thanks for asking!
      xo
      Si

    1. Hi Dina,
      Im not sure? I tried once to double the recipe and not double the mushrooms and onions, and there was not enough liquid in the pan. If you try it come back and let us know, I often have readers ask me about omitting the mushrooms.
      thanks!
      Si

  9. This is a fantastic recipe! I have made it twice now and it has been delicious and a big hit with my family! I made it in my large size cast iron skillet both times and it goes from stove top to oven easily! This recipe is a keeper, thank you so much for sharing!

    1. Thanks for sharing, Bonnie! I’m sure it tasted even better on a cast iron skillet. This has always been one of my favorite meals to make for the family.
      xo
      Si