Pork tenderloin with mushrooms recipe

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Sliced pork with a deliciously creamy sauce. Great with mashed potatoes.

  • Yield: 8 Servings
  • Cooking Time: 42 Minutes


  • ¼ cup olive oil
  • 1 tsp marjoram
  • 1 tsp basil
  • 1 tsp thyme
  • 4 minced garlic cloves
  • 3 lb pork tenderloin
  • 1/3 cup brandy
  • ¼ cup white wine
  • 2 chopped large Portabella mushrooms
  • ¼ cup softened butter
  • ½ cup heavy cream
  • Salt and pepper to taste
How to Make It
  1. Combine the olive oil with the herbs.
  2. Place the pork in a dish and pour the olive oil over the meat.
  3. Refrigerate for 4 hours.
  4. Preheat the oven to 400 degrees.
  5. Heat a skillet and brown the marinated pork on all sides for 5 minutes.
  6. Transfer the pork loin to a baking dish.
  7. Place the dish in the oven and cook for 20 minutes. Set aside and keep warm.
  8. Add the brandy and wine and a cup of boiling water in a pan.
  9. Bring to a boil and cook for 10 minutes, until most of the liquid has evaporated.
  10. Add the mushrooms and butter and cook for 5 minutes.
  11. Stir in the heavy cream and keep stirring for 2 minutes.
  12. Season the sauce with salt and pepper.
  13. Slice the pork loin and drizzle with the sauce.

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