Mushroom Pork Tenderloin

"Seasoned with garlic, marjoram and a bit of lemon juice, this tender pork entree comes together can even make the mouth-watering gravy in the same skillet."
photo by Sageca photo by Sageca
photo by Sageca
Ready In:




  • 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.

Questions & Replies

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  1. Elisabetta47
    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.
  2. thecarmonas
    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.
  3. Michelle S.
    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.
  4. Sageca
    We loved this recipe.I browned the tenderloin,removed and sliced it. Meanwhile I added more garlic, a chopped onion and a shallot to the mushrooms.After a few minutes of cooking I added the sliced pork tenderloin.It came out fantastic! I made this for Photo Pic; thanks for posting. Rita
  5. Gerry
    This is a wonderful recipe and one I have added to my family favorites. The seasonings perfect for our tastes, loved the addition of the marjoram. Made as posted - I was very generous when it came to adding the mushrooms - this came together so easily, served over rice made for a great tasting family meal. Thank you for sharing.



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