Pork Tenderloin with Garlic and Creamy Mushroom Gravy

Name: Pork Tenderloin with Garlic and Creamy Mushroom Gravy
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.25 cup All-Purpose Flour; 1 tbsp Balsamic Vinegar; 1 pinch Black Pepper; 0.75 cup Butter; 1 whole Chicken Broth; 6 cloves Minced Garlic; 2 lb Pork Tenderloin; 1 pinch Salt; 1 whole Sliced Mushrooms

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Comfort-Food Anabolic Diet

This dish pairs juicy pork tenderloins with a rich, buttery mushroom gravy layered with garlic and a hint of tang from balsamic vinegar. The sauce is silky and deeply savory, perfect for spooning over slices of tender pork alongside mashed potatoes or rice. Pork Tenderloin with Garlic and Creamy Mushroom Gravy makes a comforting dinner for family gatherings or a cozy weekend meal.

Prep15 mins
Cook55 mins
Serves6
DifficultyMedium

Pork Tenderloin with Garlic and Creamy Mushroom Gravy

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Rub salt and pepper over all sides of the pork tenderloins; place the tenderloins snugly next to each other in a 9x13-inch baking dish.
3

Melt the butter in a saucepan over medium heat; add the garlic and mushrooms. Bring to a boil, then reduce the heat to medium-low and simmer, stirring often, until the sauce is fragrant, about 5 minutes. Stir the vinegar into the mushroom sauce. Pour the mushroom sauce over the tenderloins, allowing it to flow between the two tenderloins.
4

Bake in the preheated oven until the tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should register at least 145 degrees F (63 degrees C). Transfer the tenderloins to a serving dish.
5

Pour the drippings, including the mushrooms, from the baking dish into a measuring cup, scraping the bottom to capture all the browned bits. Remove 1/4 cup of the fat from the mixture and pour it into a saucepan. Add enough chicken broth to the remaining drippings to make 2 cups; whisk the flour into the drippings until blended. Stir the broth-drippings mixture into the saucepan with the fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
6

Slice the tenderloins into medallions and spoon half the gravy over them. Pour the remaining gravy into a gravy boat for serving.