This Pork Tenderloin recipe comes out very tender and juicy.
Roasted pork tenderloin is easy to make and on the table in no time at all. Served with a mushroom sauce, it’s as easy as it is elegant.
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Why I Love Pork Tenderloin
- It’s incredibly quick to make and goes from the oven to the table in minutes.
- Pork tenderloin is lean, and this method makes it very tender and juicy.
- It is simply seasoned yet has lots of flavor.
- It’s easy enough for a weeknight meal or an elegant dinner when the company’s coming, especially with this homemade mushroom sauce.
What’s You’ll Need For a Perfect Pork Tenderloin
- Pork: Pork tenderloin is a lean, tender cut from the rear of the pork loin, about 2 inches in diameter and about 7 to 8 inches long. It is different than pork loin, (about 4 inches in diameter) and is cooked differently.
- Seasonings: I serve this with a mushroom sauce so I keep the seasonings simple. Feel free to add your favorite herbs, Italian seasoning, garlic powder, or onion powder.
For the Sauce (optional)
While it’s optional, I love to serve this pork tenderloin recipe with mushroom sauce.
- Mushrooms: Use brown or white mushrooms for this sauce.
- Broth: Broth is the base of this sauce, a little heavy cream can be added if desired.
- White wine: Wine adds a delicious flavor to the sauce, it can be replaced with additional broth.
Prepping Pork Tenderloin
You’ll want to remove the silverskin from the tenderloin before cooking it. The silverskin is a thin, shiny membrane on one side of the tenderloin..
- Slide a paring knife underneath one end of the silverskin, then tilt the knife up slightly and cut towards the center of the meat (away from yourself). The silver skin might not come off in a single piece, pick up where you left off.
- Discard the silver skin.
How to Cook Pork Tenderloin
- Prep and season the pork tenderloin. (full recipe below.)
- Sear the pork tenderloin and transfer it to a prepared baking sheet.
- Cook until a meat thermometer reads 145°F.
- Allow meat to rest before slicing.
For the Sauce:
- Cook mushrooms, onion, and thyme in oil.
- Deglaze the pan, whisk in the flour and broth, and simmer until thickened.
Serve on top of slices of pork tenderloin.
Holly's Pork Tenderloin Favorites
What’s your favorite way to cook pork tenderloin? Leave a comment and rating below!
Equipment
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
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
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 2-3 minutes, stirring to loosen any bits off 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 1-2 minutes more.
- Gradually whisk in broth and bring to a boil.
- Simmer until thickened, about 4-5 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 3-4 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!
I made this for the second time and it was just as easy and delicious as the first time. It’s a keeper.
Mine at 18 minutes was about 120 degree.. going for anther 5 miutes
Depending on the size of your pork tenderloin you may need to increase the cooking time in order for it to reach an internal temperature of 145°F.
I think you mean degrees Celsius (C) not Fahrenheit (F).
Hi Oliver, for the pork tenderloin you do want to make sure it is cooked to an internal temperature of 145°F, which would be approximately 63°C.
I made this recipe with a couple minor changes I combined Wisher sauce and olive oil and brushed it on the tenderloin. Steering all sides and ends of tenderloin in a skillet with olive oil and butter. Seasoned with Italian seasoning placed on cookie sheet oil line and baked to an internal temperature of 150 best tenderloin I ever ate.
Need good Taco salads and Tossed salads.Vegetables soups.Garlic Chicken.
Bake pork chops. Send me good Recipes
for these dish’s.
Best recipe for my meal i found anywhere. I love the recipes on here. Even if I put my own little twists.
This was amazingly good. After a small amount of prep the meal comes together in about 30 minutes. Pork was tender and sauce delicious. Husband loved it.
Yay! That is great to hear Jillane.
Wow! Was looking for a different way to cook up a tenderloin, and stumbled across this recipe. It was juicy indeed. And the mushroom sauce was to die for. I have company coming over this weekend, and have already decided THIS is what I’m serving, alongside some mashed potatoes. May double the sauce for the potatoes, it’s that good.
Can’t wait to try some of your other recipes!
That sounds so delicious Darcy! That is some lucky company :)
Is the time the same if I am making 3 lb ?
Aide, most pork tenderloins are between ¾ and 1 pound. Perhaps you are using a pork loin roast, which is a different cut and cooks differently. You should cook your pork loin until it reaches an internal temperature of145F. Stay tuned for upcoming pork loin recipes!
One of my favorite go to recipes. It is so good.
I am so glad you have enjoyed this recipe Karen!
Excellent and delicious food. Five stars
Thanks Celita!
I always use this for the juiciest tenderloin. My husband grew up thinking he hated pork (chops too) until I made it for him. He had no idea pork could be juicy, (not covered in a sauce to get it down) and yes, a little pink. Now its his favorite!
I am so glad you have enjoyed this recipe Erin!
I already cook pork mr, but going to try your method. And the mushroom sauce, that looks yummy. Thanks
I hope you love it Sherry!
☺
Excellent, I cooked 10% higher and perfect for me. Thank you!
So glad you enjoyed it Tim!
I made this following the recipe to the letter and it came out so delicious!!! Make the mushroom sauce, it almost steals the show from this tender, juicy, flavorful tenderloin. My boyfriend loved it and demanded more sauce.
So glad you loved it Liv!
Quick. Easy and delicious. Doesn’t get any better than that. Thanks for all the tips
So glad you loved it Teri!
Made this last night….AMAZING!! Mushroom sauce is the best recipe I’ve ever used for mushroom sauce. (yes, you can sub glutton free flour). I used a pork loin filet rather than a tenderloin since that’s what I had. (had to cook a few minutes longer bcuz of this). Sides were green bean casserole and parsley potatoes. SO GOOD….thank you for this recipe!
I am so glad you loved it Angela! Those sound like perfect sides for this pork tenderloin.
I want to try this recipe tonight. I have one question about the sauce and I didn’t see anyone mention it in their comments. No one in our family likes mushrooms, can we omit them completely or what is a suitable substitute for them? Thanks in advance!
I have only tried the recipe as written. You could omit the mushrooms, or possibly substitute them for zucchini, frozen peas or another vegetable that will cook in the amount of time listed. Enjoy!
Hi, Holly.
Thanks so much for this recipe. I prepared this for my wife and I — she works full-time and I work as a consultant from our home so it gives me a chance to enjoy my hobby of cooking.
We loved the tenderloin and tonight we ate the leftovers. Needless to say we’ll be preparing this again. In fact, my wife repeated this evening that she “wants this same meal again some time soon.”
She asked me about the calorie content in the mushroom sauce — that she thought was incredible. I followed the sauce recipe exactly as shown…as I did the tenderloin.
It lists “286 calories” but I’m not sure exactly what that covers — tenderloin and sauce or just tenderloin.
Can you provide a serving size and also provide an idea about calories in the sauce, along with a serving size for the sauce if it isn’t included in the 286 calories.
Thank you so much and I’d love to check out some your other personal recipes.
Dave
You’re so welcome Dave! The nutritional information does include the sauce. Each serving will be approximately ¾ cup of mushrooms with sauce.