This Pork Tenderloin Recipe is tender, juicy, and easy to prepare, with a savory mushroom sauce that adds rich flavor. It’s a simple dinner that comes together with minimal effort.
I love to serve this tenderloin with a side of mashed potatoes and some roasted broccoli.
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Holly’s Recipe Highlights: Pork Tenderloin Recipe
- Flavor: Savory tender pork with a rich mushroom sauce. This pork is so tender and juicy. Don’t be surprised if it’s still a little pink inside, that’s perfectly fine as long as it reaches 145°F.
- Why This Recipe Is Best: A quick golden sear, juicy center, and optional creamy mushroom sauce make this pork tenderloin an easy dinner that feels special enough for guests.
- Tools: A cast-iron skillet gives the pork a golden sear, while an instant-read thermometer ensures it stays juicy and tender.
Total Time: 45 Mins Servings: 4 Cooking Method: Skillet and Oven
Ingredient Notes
- Pork Tenderloin: Choose a tenderloin that is fairly even in thickness for more consistent cooking. It’s a long, narrow cut and is different from pork loin, which is larger and requires different cooking times.
- Mushrooms: Cremini mushrooms add deeper flavor, while white mushrooms are milder. Pre-sliced mushrooms save prep time.
- White Wine: Adds brightness and lifts the browned bits from the pan. Chicken broth works well as a substitute.
How to Make Pork Tenderloin
- Season the pork and brown in a skillet.
- Add to a baking pan and bake (full recipe below).
- Brown the mushrooms in the skillet with seasonings and onions.
- Deglaze the pan, then whisk in the flour, butter, and broth and simmer until thickened.
Leftovers Made Easy
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Keep the mushroom sauce in a separate container.
Slice leftover pork tenderloin for sandwiches or use it to make quick and easy pork fajitas.
More Easy Ways to Cook Pork
Did you enjoy this Pork Tenderloin Recipe? Leave a comment and rating below.
Ingredients
Roasted Pork Tenderloin
- 1 pound pork tenderloin * 1 tenderloin
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Mushroom Sauce (Optional)
- 1 tablespoon olive oil
- 12 ounces sliced mushrooms cremini or white
- ½ medium yellow onion diced
- ¼ teaspoon dried thyme leaves
- ½ cup white wine or chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter softened
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley optional garnish
Instructions
Pork Tenderloin
- Preheat oven to 400° F. Line a baking sheet with foil.
- Season the pork with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Brown the tenderloin in the pan, rotating until all sides are golden. Place on prepared baking sheet.
- Cook for 18 to 20 minutes or until a thermometer reads an internal temperature of 145℉.
- Allow to rest for at least 5 minutes before slicing.
Optional Mushroom Sauce
- Heat oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes, stirring occasionally, until browned and starting to soften.
- Add onion and thyme. Reduce heat to medium and cook for 5 minutes more.
- Add the wine and Worcestershire to the pan. Simmer for 2 to 3 minutes, stirring to loosen any bits off the pan, until the liquid has nearly evaporated from the pan.
- Add the butter to the pan, stirring to melt. Sprinkle in the flour and stir to coat the mushrooms. Cook for 1 to 2 minutes more.
- Gradually whisk in broth and bring to a boil.
- Simmer until thickened, about 4 to 5 minutes. Taste and season with salt and pepper as desired. Serve with sliced tenderloin.
Notes
- Use a thermometer and remove the pork from the oven when it reaches 145°F or just before.
- Always allow meat to rest before slicing.
- Be careful not to overcook. Pork tenderloin cooks quickly, and is very lean, so if it overcooks, can become dry and lose flavor and tenderness.
- Use the flavorful juices in the sauce, or pour them over the sliced pork for extra flavor.
- Store leftover pork tenderloin in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Main Course, Pork
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I am excited to have partnered with the National Pork Board to bring you this belly-warming recipe. While I was hosted in Sioux Falls and compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
Holly ~ sounds wonderful but could you recommend a differentsouce/gravy as we don’t eat mushrooms. Love all your recipes. Thank you.
I love to make this roast pork tenderloin with a Dijon sauce, it’s SO good.
I am so glad you are enjoying the recipes!
I always make my pork tenderloin this way, but I use a skillet that can go straight into the oven. Saves one pan. I usually use a cast iron or an ovenproof nonstick. Works great every time.
My husband will love this!
We discovered 4-packs of pork tenderloin – and each one serves us 2 nights, making it very economical. I usually just season with seasoned salt. This sauce will be a real hit.
Thank you
I can’t wait for you to try this Wendy!
made this and it turned out great! was really tender and the sauce was very good on the tenderloin!
Delicious!
Excellent and easy
quick .easy and delicate, what more do you want
Very helpful
Hi Your pork tenderloin shots (and in fact all your shots) are so tight I can’t see what the whole is that I am dealing with. Good thing I already know how to do this, but I’m thinking of people for whom this is a new idea. A beginner pork loin stuffer?
Thanks for the feedback Emma, these photos are a little bit older but need updating soon so I’ll keep that in mind when I rephotograph it!
It was really good, thankyou!!
Holly, if you were baking your chicken recipe or this pork tenderloin one with you easy oven baked rice recipe, what oven temperature would be best? The rice bakes at 375 and the meat at 400.
I would suggest cooking at 375°F and increasing the cooking time for the meat slightly. A meat thermometer will provide the best results.
Cooked this and served it with buttered rice and sautéed mushrooms. It was a great hit!! Am going to try the recipe for the pineapple upside-down cake next. Thanks for such a great site!!
I am so glad you are enjoying the recipes Kitty!
Simple & easy. Now to go try it on my Pork Tenderloin
Here you go again, best recipe for PorkTenderloin.
So glad you loved it Pat
no Temps to,cook
Hi Chuck, to see the temperature and the rest of the recipe instructions you can scroll down to the recipe at the bottom or hit the “jump to recipe” button at the very top.
Delicious!
Recipe turned out great. I did try making the sauce the day before to eliminate kitchen time while getting rest of dinner on the table. When I made the sauce I used Holland House White Cooking Wine since I don’t drink so I don’t have wine here. I just didn’t add any additional salt. The liquid would not or did not thicken as I would hope after many minutes of simmering so I strained the cooked mushrooms out and added an additional tablespoon of flour to the liquid. That, to me, was perhaps too much since it then took on a gravy consistency. Next time perhaps 1T+1t flour. Regardless, I added the mushrooms back to it, cooled, and placed in fridge. While tenderloin was cooking I got it back out of fridge and reheated. Everyone loved it although I secretly wished it was a tad thinner but it complimented the pork wonderfully. So, if you want to save time make the sauce beforehand and reheat!
Thank you so much for letting us know how it turned out Zoe! I am so glad to hear this recipe was a hit.
Do you think the sauce could be made a day ahead of time to lessen kitchen duty while entertaining?
I think that should work just fine. I would store it in the refrigerator and reheat on the stove on low.
I’ll post on how it turns out so others will know if it still holds together after reheating.
Family and quests always rave about the tenderness! A must try if you are not pleased with your method of cooking pork