Pork Tenderloin with Mushroom Pan Sauce Pork Tenderloin with Mushroom Pan Sauce

Pork Tenderloin with Mushroom Pan Sauce 150 Image by: Pork Tenderloin with Mushroom Pan Sauce 150 Author: Canadian Living

A company-worthy dinner made in 30 minutes, serve with mashed potatoes on the side for soaking up the delicious Mushroom Pan Sauce.

  • Portion size 6 servings


  • 1 lb pork tenderloin
  • 1/4 teaspoon each salt and pepper
  • 2 tablespoons vegetable oil
  • 2 large shallots , finely chopped (or 1 small onion, chopped)
  • 8 oz cremini mushrooms , sliced
  • 1/4 teaspoon dried thyme
  • 1/4 cup white wine or sodium-reduced chicken broth
  • 1 cup sodium-reduced chicken broth
  • 1 tablespoon each butter , softened and all-purpose flour
  • 3 tablespoons chopped fresh parsley


Sprinkle pork with salt and pepper. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown pork all over. Transfer to foil-lined baking sheet; roast in 400°F (200°C) oven until juices run clear when pork is pierced, about 18 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.

Meanwhile, in same skillet, heat remaining oil over medium-high heat; saut?hallots until softened, about 3 minutes. Add mushrooms, thyme, salt and pepper; saut?ntil mushrooms are golden, about 6 minutes.

Add wine; cook until evaporated, stirring and scraping up any brown bits. Add broth; cook for 5 minutes.

Mix butter with flour and add to sauce along with parsley; simmer, stirring, until thickened. Stir any juices from pork into sauce. Serve with pork.

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Nutritional facts Per serving: about

  • Sodium 372 mg
  • Protein 29 g
  • Calories 259.0
  • Total fat 13 g
  • Cholesterol 75 mg
  • Saturated fat 3 g
  • Total carbohydrate 5 g


  • Iron 18.0
  • Folate 10.0
  • Calcium 2.0
  • Vitamin A 6.0
  • Vitamin C 10.0
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Lunch & Dinner

Pork Tenderloin with Mushroom Pan Sauce