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Garlic Pork Tenderloin with Mushroom Gravy
Garlic Pork Tenderloin with Mushroom Gravy
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Tender pork tenderloin baked in a creamy mushroom sauce, topped with homemade gravy for a decadent meal.
Ingredients:
  • kosher salt to taste
  • ground black pepper to taste
  • 2 (1 pound) pork tenderloins
  • 0.75 cup butter
  • 6 cloves garlic, minced
  • 1 (16 ounce) can sliced mushrooms, drained
  • 1 tablespoon balsamic vinegar
  • 1 (14 ounce) can chicken broth, or as needed
  • 0.25 cup all-purpose flour
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Season pork tenderloins with a generous amount of salt and pepper, then arrange them side by side in a 9x13-inch baking dish.
  • In a saucepan over medium heat, melt butter then sauté garlic and mushrooms until fragrant. Simmer and stir for 5 minutes until aromatic. Mix in vinegar and pour over tenderloins, allowing sauce to penetrate between them.
  • Roast in the preheated oven until tenderloins are blushing pink in the middle, approximately 45 minutes. Ensure they reach an internal temperature of at least 145 degrees F (63 degrees C) by using an instant-read thermometer. Plate the tenderloins and serve.
  • Strain the juices and mushrooms from the baking dish into a measuring cup, making sure to collect all the flavorful brown bits. Transfer 1/4 cup of the fat to a saucepan. Combine enough chicken broth with the drippings to reach 2 cups. Whisk flour into the drippings until smooth. Cook the broth-drippings mixture with the reserved fat over medium heat until it thickens, about 5 minutes. Season the gravy with salt and pepper to taste.
  • Slice the tenderloins into succulent medallions and generously top them with half of the delicious gravy. Serve the remaining gravy in a gravy boat for a perfect finishing touch.

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