Pork Tenderloin with Merlot Mushrooms

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.

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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!

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This was a lovely and elegant dish! I do not like my meat drowned and love the taste of it. The sauce added a nice flavor that enhanced the pork. The mushrooms were INCREDIBLE!!!!!! They could stand alone but just created a wonderful flavor with the pork. I cannot say enough about this recipe. Will make again regularly and if I entertain! Thanks so much for sharing.

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I thought this was fantastic! My only issue is that the mushrooms need way more than 5 minutes to do them justice.

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First let me say that the mushrooms were absolutely awesome and I will cook them this way again in the future. The pork tenderloin was acceptably tender but did lack any flavour other than the garlic which I near tripled (and am now glad that I did). I think the meat portion of the dish is missing something - I just don't know what it is. I will definitely make the mushrooms again - they would go perfectly with a beef dish as well. Thanks for posting.

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This is a fantastic recipe! I added an extra 1/4 cup of Merlot in the first stage and ended up with the perfect amount of sauce to pour over the tenderloin. Everyone loved the meal! Thank you.

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This made for a very nice meal. I did double the sauce for the meat and should have doubled the mushrooms as well as they were very good. The meat was tender, and the presentation was nice but the dish still lacked something in flavor that would have made it a make-again recipe.

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We really liked this with some slight modifications. The merlot evaporated so quickly that there was nothing left to 'pour', let alone 'reserve' (Step 5), which necessitated the addition of about 1/3 cup more. No, really! *lol* We don't drink, so maybe the cats were imbibing at the prep counter when we weren't looking? I used portabellinis sliced about 1/4" thick and eased up on the salt throughout. The result was a lovely concentrated flavor that complemented the perfectly cooked pork which we both enjoyed. Thank you, Denise, for posting!

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I really liked this...the pork turned out awesome, so tender and moist and the sauce was great! I'll make it again for sure.

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Very good!

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Good Stuff! I biffed it a bit (moving too fast) and didn't remove the tenderloin before I added the wine, butter, etc - so the wine-taste was strong, but very good. I used a Syrah b/c we were pairing it with spicier sides and I wanted a bit of kick. I really liked this! The next day, I made a swiss, pork and mushroom panini with was a wonderful way to use leftovers.

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We enjoyed this, but I was actually expecting the sauce to be a little more flavorful. I used very inexpensive merlot...so maybe that's why it was just okay. I doubled the mushrooms and baked them for @ 50min. for medium-well. I will say they were "melt-in your-mouth" tender.

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This is one of the best dishes I have ever prepared. Wonderful flavor. I doubled the amount of mushrooms prepared (personal preference). There was not one bite left. I know I will make this many times in the future. Served it with Roasted Garlic-Pepper Green Beans (Roasted Garlic-Pepper Green Beans and Roasted Garlic Mashed Potatoes - the Best You've Ever Had (Roasted Garlic Mashed Potatoes). Thank you so much for this great recipe.

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Wow! This was really good. The pork turned out juicy, tender and flavorful and the mushroom sauce was killer. I imagine this will be the only way I will be satisfied with pork tenderloin in the future. Try this and you will not be disappointed!

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We REALLY liked the mushrooms. REALLY liked them. Not so much the pork. It was definitely missing something... not sure what. But the mushrooms made it well worth the time put into it! Yummy mushrooms!

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This is an excellent recipe that is so easy to prepare. I have made it twice with the first time as written. The 2nd time, I used pork tenderloin medallions instead of a whole pork tenderloin. I rubbed them with the salt/pepper/garlic and seared before tossing in the oven in a cast iron skillet. They only needed about 10 minutes or so in the oven because the medallions are a much smaller portion of meat. This is a company worthy dish.

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We liked this very much! The mushrooms were great, and the pork was very juicy. Thanks so much for the recipe :)

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I wasn't overly impressed with this dish. I thought it had only two flavors. Pork and wine. It really needs something else to blend in with these two ingredients and it's not garlic. Once I figure out what "SPICE" I think is missing I will make again. I like the appearance of this dish with the mushrooms. It does look great plated.

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excellent. juicy tenderlion. how can you go wrong with merlot?

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Wonderful dish! I don't normally like tenderloin in many dishes, but this made it very flavorful, and as a mushroom fan, you can't go wrong.

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