Everyone wants to have a handful of impressive meals that they can make for company and this pork tenderloin with mushroom gravy should be one of them. You want to have something that looks fancy, but then if it is simple to make, that’s makes it even better.
Today’s recipe looks impressive plus it also tastes amazing. Pork tenderloin is the best cut of pork in my opinion. It is so moist and tender. Then when it is paired with this savory mushroom gravy, it’s excellent. You can serve it with cooked rice, but my family is partial to mashed potatoes. I will share the recipe I used in the photo with you all tomorrow.
- 2 (1 lb) Pork Tenderloins
- 1/2 cup butter
- 1/4 cup olive oil
- 1 1/2 lb mushrooms, quartered
- 1 chopped onion
- 1/3 cup flour
- 2 cups chicken broth
- 1 Tbsp Worcestershire Sauce
- 1/4 cup fresh thyme
- salt and pepper
- browning sauce
- mashed potatoes or cooked rice for serving
- Preheat oven to 350 degrees.
- In a Dutch oven, melted butter with oil. Add in tenderloin and brown. Remove from pan and set aside.
- In the same dutch oven, sauté mushrooms and onion together. Season with salt and pepper. Cook for about 5 minutes on medium heat until tender. Reduce heat, add flour and stir until smooth.
- Add chicken broth, Worcestershire, fresh thyme, and a dash of browning sauce. Stir together until flour is blended in.
- Place meat back into Dutch oven. Cover with foil or tight fitting lid and bake at 350 degrees for 1 ½- 2 hours. Slice and serve with hot cooked mashed potatoes or rice. If gravy isn’t thick enough you can make a slurry of flour and water to thicken it more. Serves 8.
Recipe adapted from A Bountiful Kitchen.