Mushroom Pork Tenderloin

READY IN: 20mins
Recipe by Aligobs

This is one of Publix's Aprons recipes and it is sooo good. At first I wasn't sure because I don't like cooking with Mayo but man, this was tender and absolutely delicious. I hope you like it too.

Top Review by ColCadsMom

I had about a 2 lb pork tenderloin and sliced baby bellas on hand, and came to zaar to find a recipe to make with them. This is the one I chose, because I had onion soup mix on hand, and because I love Publix (even though there aren't any of them where I live now, I still check their website often and shop when I visit the South.) I decided that with such a large amount of pork slices that I should prepare this in my electric skillet. All of the meat and mushrooms fit in easily without overcrowding, so it cooked up quickly. I sifted my flour into the pan since I didn't know if my flour could be considered quick mixing. I used fat free skim milk and the gravy was still thick and delicious. Thanks for posting a quick, easy, and delicious recipe that I will make again!

Ingredients Nutrition


  1. Combine mayonnaise and dry soup mix in large bowl.
  2. Crush garlic, using garlic press, into bowl. Mix well.
  3. Slice tenderloins diagonally into about twelve 1/2-inch-thick slices.
  4. Preheat large sauté pan on medium-high 2–3 minutes.
  5. Stir pork slices and mushrooms into soup mixture.
  6. Place pork slices in pan; add soup mixture (wash hands).
  7. Cook 4–6 minutes, turning occasionally, until browned.
  8. Stir in flour and cook 1–2 more minutes. +.
  9. Stir in milk; reduce heat to low.
  10. Cook 4–6 minutes until sauce thickens and internal temperature of pork reaches 160°F Use a meat thermometer to accurately ensure doneness.
  11. Serve.

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