One-Pan Pork Tenderloin With Mushrooms
Published Nov. 14, 2023
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2rosemary sprigs
- 4garlic cloves, smashed and peeled
- ½teaspoon fennel seeds (optional)
- Salt and pepper
- 1pork tenderloin (1 to 1¼ pounds), silver skin removed (see Tip), meat halved crosswise and patted dry
- 3tablespoons extra-virgin olive oil
- 8ounces mixed mushrooms, torn into 1-inch pieces
- 2tablespoons unsalted butter, sliced
- 2teaspoons red or white wine vinegar
Nutritional analysis per serving (3 servings)
365 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 27 grams protein; 520 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Pluck 1 tablespoon leaves from the rosemary sprigs (reserve the rest). Using a mortar and pestle or knife and cutting board, combine the rosemary leaves, 3 garlic cloves, the fennel seeds (if using) and a pinch of salt and pepper. Pound or chop until a coarse paste forms. Season the pork with salt, then coat with the garlic-rosemary mixture. (You can season and refrigerate the pork up to 8 hours ahead.)
- Step 2
Heat the oil in a large, oven-proof skillet over medium-high. Add the pork and scatter the mushrooms around (skillet might be snug). Sear until browned underneath, 4 to 5 minutes. Season the mushrooms with salt and pepper and add the butter, remaining garlic clove and the reserved rosemary sprigs. Flip the pork, stir the mushrooms and spread them to fill the skillet. Roast, stirring the mushrooms halfway through, until a thermometer inserted into the thickest part of the pork registers between 140 and 145 degrees, 10 to 12 minutes.
- Step 3
Transfer the pork to a cutting board to rest at least 5 minutes. Stir the vinegar into the mushrooms and scrape up any browned bits stuck to the bottom of the skillet. Thinly slice the pork and serve with the mushrooms, spooning the pan drippings over top.
- To remove the silver skin, a tough connective tissue, without cutting off too much meat, locate the white, shiny membrane and insert your knife at one edge of the silver skin to cut between the skin and the meat, creating a flap to hold onto. Pulling the flap of silver skin tight with your nondominant hand, continue to slice along the length of the skin until you’ve removed and released all the silver skin.
Private Notes
Comments
Alternative to oven: Instead of cutting the pork into two pieces, slice it into 1 inch coins. Cook these little medallions a couple minutes a side with garlic halved and a sprig of rosemary, remove, add a little more butter or oil, cook mushrooms, add a little marsala, cook until alcohol is gone, add pork back. It’s all stove-top, no oven necessary.
The word Roast in Step 2 means to put the skillet into the oven, for 10 or 12 minutes.
This is fantastic! Might add more mushrooms next time because they cook down a lot. Marinated for 5 hours which I think helped flavor and tenderize the meat.
Really easy and delicious! I used Fly By Jing's black vinegar instead of red wine vin and it was exactly to our taste. Toddler loved it all too.
I've made this at least a half a dozen times. It is a very easy and delicious recipe. You get a lot of flavor bang for the minimal effort. However, 10-12 minutes in the oven after the stovetop has never been enough when I've cooked this. It barely cracks 120-130 degrees at that point so I tend to roast it for additional 6-8 minutes.
Wegman's balsamic-rosemary-marinated pork tenderloin, patted dry, works fine.
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