Pork Tenderloin with Merlot Mushrooms

Total Time
Prep 10 mins
Cook 35 mins

This dish is full of flavor, one of my favorites.

Ingredients Nutrition


  1. Rub the minced garlic into the tenderloins and sprinkle with the salt and pepper.
  2. Heat the olive oil in a non-stick pan and sear the tenderloins on both sides until browned.
  3. Place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes.
  4. Add the tbsp of butter and heat until just melted.
  5. Pour the half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms.
  6. Bake the tenderloins at 350 for 30-35 minutes.
  7. During the last 5 minutes of baking, heat 2 tsp butter and the reserved sauce in a saute pan.
  8. Add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown.
  9. Add the 1/2 cup Merlot and simmer for 2-3 minutes.
  10. Season with the salt and pepper.
  11. Serve the mushrooms on the side or slice the pork tenderloins and serve a small amount of the mushrooms on top the tenderloins.


Most Helpful

My family loves pork tenderloin and your recipe was excellent. I have had great success cooking with merlot in the past and used it with the same result here. The meat was tender and juicy. The sauce had a full-bodied flavor that enhanced the mushrooms very well. Made a nice family meal but would also be good for entertaining. Thank-you for sharing such a lovely recipe.

ratherbeswimmin' March 01, 2004

Wonderful pork roast! I followed the recipe exactly and it turned out beautiful. The sauce created by the juices from the roast with the Merlot and mushrooms was so good we were dipping our bread in it! Definitely a keeper! Thanks Denise!

MizzNezz November 03, 2003

Very easy and very good. I followed recipe but I did saute a some thin sliced sweet onion in the butter and merlot before adding mushrooms. Also if you want to splurge a bit, I sliced tenderloins, topped with mushroom mixture then garnished with a sprinkle of crumbled bleu cheese which set off the wine just perfect! Served with a salad and jasmine rice.

Toni1 January 29, 2006

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