Prep 15 mins
Cook 25 mins
Seasoned with garlic, marjoram and a bit of lemon juice, this tender pork entree comes together easily...you can even make the mouth-watering gravy in the same skillet.
- 1 (1 lb) pork tenderloin
- 1 garlic clove, peeled
- 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- 2 -3 teaspoons lemon juice
- 1⁄4 teaspoon dried marjoram
- salt and pepper
- 1 tablespoon all-purpose flour
- 3⁄4 cup cold water
- hot cooked rice
- Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160° and juices run clear. Remove meat and keep warm.
- In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork; serve with gravy and rice.
This is a winner. Being out of marjoram, I substituted a tablespoon of fresh, chopped sage (pork and sage are such good friends.) Due to personal taste, next time I'll cook it less. I like pork "caught" at 140° with an instant-read thermometer, then allowed to sit and contemplate being eaten until it's in the 145-150 zone. This is a lovely dish with distinct flavors.
This was very good. I made a couple of changes/additions though. Like one reviewer suggested I added onion and garlic to the gravy. I added it after the tenderloin was removed but I think it would have been better added with the mushrooms as they were still a bit crunchy. I also added a little cream and red wine to the gravy - I'll definitely do that again. I doubled the recipe as well, but actually would have liked to have more gravy. I really did like that the gravy is made in the same pan as you cooked the pork in though. Very good, easy recipe.
This is fantastic and quick enough to make for a weeknight dinner! The pork is absolutely fork tender and juciy. I was out of lemon so I subbed 2 tablespoons of Chardonnay (figured we were basically looking for an acid here). I didn't thicken the juices this time, I just drizzled them over the pork and erved it along side garlic mashed yams and broccolini. A fabulous meal I will make time and time again.