Your weeknight routine just got a facelift, friends. This oh-so-tender pork tenderloin is smothered in a delicious, creamy mushroom gravy. You’re not even going to believe how easy this is. Roasted Pork Tenderloin with Creamy Mushroom Gravy; it’s what’s for dinner.
If I told you that you could have this fabulous dinner on the table in under 30 minutes, would you believe me? Oh yes, this is a pretty lofty claim, but it’s real friends. With school back in session, soccer practice and nightly homework, our evenings seem shorter than ever. Before I even know it, it’s bedtime. Our afternoons are a whirlwind, to say the least. So dinner time needs to be fast and easy.
Our hectic schedule doesn’t mean we have to feast on fast food; it means real food fast! Our dinners have to be quick, flavorful and use some shortcuts to help me get dinner on the table in short order. This Roasted Pork Tenderloin with Creamy Mushroom Gravy is a sure-fire way to get that done; it takes just under 30 minutes from start to finish. This meal is Real Flavor, Real Fast! It’s elegant enough for entertaining and everyday easy.
When I was running some errands earlier in the day, I ran into the store and picked up a Smithfield Marinated Roasted Garlic & Cracked Black Pepper Pork Tenderloin. The fresh pork tenderloin is ready to go, already dressed in the roasted garlic & crack black pepper marinade which allows me to skip a step in my dinner preparations. Happy dance! The meat is already marinated, so all I have to do is get cooking.
My first quick tip to get this on the table in under 30-minutes is to start the meat in an oven-safe skillet. I use a cast iron skillet, but any oven safe skillet or Dutch oven will do. Remove the tenderloin from the package and discard any excess marinade but do not rinse the meat. Pat the tenderloin dry with a paper towel. Patting it dry allows a good sear on the meat; caramelization equals flavor! Left wet from the excess marinade, the meat will steam in the juices rather than caramelize. Start by heating a skillet over medium-high heat and adding some olive oil. When the pan is scorching hot, add the tenderloin to the pan and sear for 5 minutes on each side. If the tenderloin is too long for the skillet, just curve it around (or cut it in half) to fit. Once both sides are brown, pop it into a preheated 350 °F oven to continue cooking. Once the tenderloin goes into the oven, start preparing the gravy.
For the mushrooms, I start with fresh sliced shiitake mushrooms from the produce section of my grocery store. If your store doesn’t carry shiitake mushrooms, try white button or baby Bella mushrooms instead; both are as good here. I melt the butter and quickly cook the sage, imparting that wonderful flavor into the butter. Then add the mushrooms and garlic. Sauté the mushrooms until softened, then add the wine and allow it to come to a boil and cook off the alcohol. The liquid will reduce by about half. You always want to start with a good table wine as the flavor will intensify as the wine reduces.
If you prefer not to cook with wine, you can omit the wine altogether and simply increase the chicken stock to 1-1/2 cups. The gravy will lose some of the richness the wine imparts but will still be quite tasty; if you do opt to remove the wine, re-season the sauce with salt and pepper (to taste) to keep the sauce from being too bland. The wine does impart a significant amount of flavor in this sauce.
I usually serve this meal with a side of steamed vegetables and a tossed salad but it can also be served with pasta noodles or rice to soak up all that delicious gravy. To cook rice in the 30-minute time frame I use a quick cooking “minute” rice and put the water on the stove to heat at the beginning of dinner preparation. Then cover the pot of water with a tight-fitting lid to help the water boil more quickly.
For the noodles: place the pasta in a medium-sized pot and cover with cold water to about 1 inch above the pasta and place over medium-high heat. The noodles will be ready almost as soon as the water comes to a rolling boil. This is an unconventional method for cooking pasta that has gained popularity over the last couple of years. This method works because cooking pasta is a two-phase process: hydration and cooking. One warning, this method only works for dry pasta, not fresh pasta.
Check out some of my other Pork recipes:
- Sheet Pan Roasted Pork Tenderloin
- Pork Schnitzel
- Smoked Sausage with Braised Cabbage and Potatoes
- Pan Seared Rosemary Pork Chops
Roasted Pork Tenderloin with Creamy Mushroom Gravy
- For the pork tenderloin
- 2 Tbsp olive or vegetable oil
- 1 Smithfield Marinated Roasted Garlic & Cracked Black Pepper Pork Tenderloin
- For the sauce
- 2 Tbsp butter
- 1/2 medium white onion , minced
- 2 tsp garlic , minced
- 1/4 cup fresh parsley , rough chopped
- 1/4 cup fresh sage leaves , roughly chopped
- 8 oz shiitake mushrooms [See Note 1]
- 1 cup white table wine [See Note 2]
- 1/2 cup chicken broth or stock [See Note 2]
- Salt and ground black pepper
- 1/2 cup heavy cream
- Pre-heat oven to 350 degrees F.
- Heat the oil in a large Dutch oven or oven-safe skillet over medium-high heat. Add the pork tenderloin to the pan. Brown the pork for about 5 minutes on each side. Remove pan from the heat and place in the oven to finish cooking; about 15 minutes.
- Meanwhile, heat another skillet over medium-high heat and melt 2 Tbsp butter. Add the sage, onions, garlic and mushrooms. Cook until softened.
- Add the wine to the pan and cook until the smell of the alcohol has disappeared and the liquid has reduced by about half, about 2 to 3 minutes.
- Lower the heat under the pan to medium-low heat. Season with salt and pepper, to taste. Add the parsley, chicken, and cream and continue to simmer..
- If the sauce becomes too thick, add 1/4 cup water or chicken stock to thin it out, if necessary. If the sauce is too thin, thicken it with a mixture of 2 tsp cornstarch and 1/4 cup water.
- Taste sauce and add salt and ground pepper, to taste.
- When the pork is cooked through (internal temperature of 150 degrees F) remove tenderloin to a plate to rest for 5 minutes to allow the juices to redistribute.
- Slice the pork very thinly and place on a serving platter. Pour the warm gravy over top. Alternatively, you can slice the pork and place it into the skillet with the gravy, garnish with extra chopped parsley [See Note 3] and serve tableside.
- Serving suggestions: fresh steamed vegetables and tossed green salad. Alternatively, you may also choose pasta noodles or rice [See Note 4] to soak up the delicious sauce.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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