Mushroom Pork Tenderloin

Submitted by looneytunesfan

"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."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 3

ingredients

• 1 (1 lb) pork tenderloin
• 1 garlic clove, peeled
• paprika
• 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

directions

1. 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.
2. 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.

Reviews

[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.

 

[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.

 

[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.

 

[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

 

[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.