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How to Make Ultimate Pork Tenderloin with Mushroom Sauce - A Step-by-Step Guide

There are few things as satisfying as a succulent, perfectly cooked pork tenderloin. When prepared correctly, this cut of meat is tender, juicy, and full of flavor. And when you top it off with a rich and savory mushroom sauce, you've got a recipe for a truly unforgettable meal. This Ultimate Pork Tenderloin with Mushroom Sauce recipe is sure to impress even the most discerning of palates.

For this recipe, we start with a high-quality pork tenderloin. This lean and versatile cut of me...

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Ingredients

  • 2 cups all-purpose flour
  • 2 (1 pound) pork tenderloins
  • 1 pinch salt and ground black pepper to taste
  • 4 tablespoons vegetable oil
  • 1 white onion, chopped
  • 2 (4.5 ounce) jars sliced mushrooms, drained
  • 1 (12 fluid ounce) can or bottle domestic beer
  • 2 (1 ounce) packages dry onion soup mix

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour flour onto a work surface. Rinse pork tenderloins, pat dry, and then dredge in flour. Shake off excess flour and season with salt and pepper; some flour may remain.
  • Heat oil in a large skillet over medium heat. Add pork to the hot oil and cook until well-browned, 2 to 3 minutes per side. Transfer to a medium baking dish leaving any oil and drippings in the skillet.
  • Add onion to the pan drippings and cook over medium-low heat for 5 minutes. Add mushrooms and saute until onion is translucent and cooked, about 5 minutes. Pour the onion-mushroom mixture over the pork.
  • Whisk beer and soup mix together in a bowl until well blended. Pour beer mixture into the baking dish, making sure that it both covers and surrounds the pork, mushrooms, and onions. Cover tightly with aluminum foil.
  • Bake in the preheated oven until pork is slightly pink in the center and gravy is bubbling, about 1 hour. Remove from the oven and set aside, still covered, to allow it to cook a little bit longer outside of the oven, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

    • Nutrition

    325 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 49mg
    • Sodium: 633mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 22g
    • Vitamin C: 1mg
    • Calcium: 24mg
    • Iron: 3mg
    • Potassium: 389mg

    Categories

    Main recipes
    Meat recipes
    Gluten free recipes
    Low carb recipes
    High protein recipes