Roasted Pork Tenderloin with Creamy Mushroom Gravy takes just under 30 minutes - start to finish. #RealFlavorRealFast #Ad @SmithfieldBrand

Roasted Pork Tenderloin with Creamy Mushroom Gravy

  • Author: Ronda Eagle | Kitchen Dreaming
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Roasted Pork Tenderloin with Creamy Mushroom Gravy takes just under 30 minutes – start to finish. #RealFlavorRealFast #Ad @SmithfieldBrand



  • 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


  1. Pre-heat oven to 350 degrees F.
  2. Heat the oil in a large Dutch oven (affiliate link) 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.
  3. Meanwhile, heat another skillet over medium-high heat and melt 2 Tbsp butter. Add the sage, onions, garlic and mushrooms. Cook until softened.
  4. 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.
  5. 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..
  6. 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.
  7. Taste sauce and add salt and ground pepper, to taste.
  8. 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.
  9. 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.
  10. 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.


1). If your store doesn’t carry shiitake mushrooms, try white button or baby Bella mushrooms instead; both are as good here.2). 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, season the sauce more heavily 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.3). Fresh (raw) sage is strong and a little bitter. I prefer parsley as the garnish instead.4). 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.

  • Category: Dinner
  • Method: stove
  • Cuisine: american

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