GARLIC PORK TENDERLOIN WITH MUSHROOM GRAVY
One of my family's favorites. If you aren't a garlic fan, pass on this one. A diet breaker, but worth it. Pork tenderloin are often sold 2 to a bag, so they are perfect for this dish. Serve extra gravy with mashed potatoes.
Provided by Karma Hunt
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
- Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
- Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
- Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
- Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 9.6 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2 g, Protein 26.1 g, SaturatedFat 15.8 g, Sodium 912.7 mg, Sugar 2.2 g
SARA'S SUNDAY PORK TENDERLOIN WITH MUSHROOM GRAVY RECIPE RECIPE - (4.5/5)
Provided by seo53
Number Of Ingredients 10
Steps:
- In a Dutch oven, brown pork in melted butter and oil. Remove from pan. Saute 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 and bake at 350 degrees for 1 1/2-2 hours. Tips: -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.
ULTIMATE PORK TENDERLOIN WITH MUSHROOM SAUCE
This ultimate pork tenderloin is baked in the oven with mushrooms, onions and a bottle of beer. It comes out so tender, it melts in your mouth. Thank you to my mother for this recipe, it's a family favorite. I usually serve it with homemade mashed potatoes, since it makes a lot of gravy.
Provided by Michelle McCormick
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour flour onto a work surface. Rinse pork tenderloins, pat dry, and then dredge in flour. Shake off excess flour and season with salt and pepper; some flour may remain.
- Heat oil in a large skillet over medium heat. Add pork to the hot oil and cook until well-browned, 2 to 3 minutes per side. Transfer to a medium baking dish leaving any oil and drippings in the skillet.
- Add onion to the pan drippings and cook over medium-low heat for 5 minutes. Add mushrooms and saute until onion is translucent and cooked, about 5 minutes. Pour the onion-mushroom mixture over the pork.
- Whisk beer and soup mix together in a bowl until well blended. Pour beer mixture into the baking dish, making sure that it both covers and surrounds the pork, mushrooms, and onions. Cover tightly with aluminum foil.
- Bake in the preheated oven until pork is slightly pink in the center and gravy is bubbling, about 1 hour. Remove from the oven and set aside, still covered, to allow it to cook a little bit longer outside of the oven, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 325.2 calories, Carbohydrate 32.3 g, Cholesterol 49.1 mg, Fat 10.1 g, Fiber 2.1 g, Protein 22.4 g, SaturatedFat 2 g, Sodium 632.5 mg, Sugar 1.3 g
PEPPERED PORK WITH MUSHROOM SAUCE
Using preseasoned pork tenderloin gives us flavorful, quick and satisfying meals without a big mess or leftovers. I have used all flavors of pork tenderloin for this recipe. Making the sauce doesn't take much extra time and results are well worth it. -Jolene Roszel, Helena, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes. , In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.
Nutrition Facts : Calories 208 calories, Fat 11g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 785mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.
SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY
Steps:
- Preheat the oven to 450 degrees F.
- Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.
- Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.
- Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.
- While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.
- Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
PORK TENDERLOIN WITH MUSHROOMS
Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.
Nutrition Facts :
PORK TENDERLOIN WITH MUSHROOM GRAVY
Make and share this Pork Tenderloin With Mushroom Gravy recipe from Food.com.
Provided by Sandwich Master
Categories One Dish Meal
Time 43m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice tenderloins into about 1-inch pieces; flatten each medallion with a meat mallet.
- In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Cook mushrooms until tender, about 5 minutes, then add onion and cook for 1 minute longer. Transfer the mushrooms and onions to a plate; set aside. Pour off excess liquids from the pan.
- Melt remaining butter with oil over medium heat. Add pork tenderloin medallions and cook for about 3 minutes on each side, or until browned. Sprinkle the pork lightly with salt and pepper. Pour in wine and half of the chicken broth. Reduce heat to low, cover, and cook for 15 minutes. Transfer the pork to a serving dish and keep warm.
- Stir flour into the remaining chicken broth until smooth. With the skillet over medium heat, stir in the flour and broth mixture. Cook, stirring, until the sauce is thickened. Taste and add salt and pepper, as needed. Stir in the sour cream, parsley, and the cooked mushrooms and onions. Heat through, but do not boil. Serve sauce with the pork slices.
Nutrition Facts : Calories 454, Fat 28.3, SaturatedFat 11.6, Cholesterol 140.2, Sodium 338.5, Carbohydrate 6.9, Fiber 1.2, Sugar 1.7, Protein 39
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- In a medium bowl, whisk together beef broth, soy sauce, red wine vinegar, and balsamic vinegar. Set aside. Working in batches, lay pork tenderloin slices on a large cutting board or work surface with a bit of space between them. Place a sheet of plastic wrap over them. Using the flat side of a meat mallet, pound the pork tenderloin slices to 1/4-inch thick.
- In a large deep skillet or pot set over medium to medium-high heat, melt together olive oil and 1 tablespoon butter. Working in batches so as not to crowd the pan, cook pork slices for a couple of minutes on the first side, or until they start to brown. Flip meat and cook until the other side begins to turn brown as well (it's okay if pork is not cooked all the way through at this point). If necessary, add a bit more olive oil and butter to pot as you brown the meat. Remove cooked pork to a plate and set aside.
- Add remaining 2 tablespoons butter to pot and allow to melt. Whisk in flour and then slowly pour in beef broth mixture. Stir until all ingredients are smoothly combined. Add mushrooms, minced garlic, and cooked pork back to pot. Bring to a boil. Reduce heat, cover, and cook at a low simmer for 10 to 15 minutes, or until meat juices run clear and mushrooms are tender. Serve hot over rice or noodles.
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