Roast Pork Tenderloin With Potatoes and Mushrooms
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2lean pork tenderloins, about 1¾ pounds
- Salt and freshly ground pepper to taste
- 1teaspoon ground cumin
- 1tablespoon chopped fresh sage or 2 teaspoons dried
- 12small white onions, peeled
- 6small red waxy potatoes, peeled
- 8medium-size mushrooms, left whole
- 2garlic cloves, unpeeled
- 1bay leaf
- 1tablespoon vegetable or corn oil
- 2tablespoons dry white wine
- ¼cup water or fresh chicken broth
- 2tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
603 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 81 grams carbohydrates; 13 grams dietary fiber; 13 grams sugars; 50 grams protein; 1856 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
Preheat oven to 425 degrees.
- Step 2
Sprinkle the tenderloins with salt, pepper and cumin.
- Step 3
Place the tenderloins in a roasting pan large enough to also hold the onions and potatoes in one layer. Sprinkle the tenderloins with the sage, then spread around the roast the onions, potatoes, mushrooms, garlic and the bay leaf. Brush them with the oil.
- Step 4
Place the pan on top of the stove and over medium-high heat cook, turning the pork and vegetables until they are lightly browned all over. Place the pan in the oven and bake for 30 minutes. Turn the meat and vegetables, basting a few times.
- Step 5
Pour off the fat from the pan. Add the wine and water. Crush the garlic clove with a fork, discard the skin, and blend with the gravy. Return to the oven and cook 10 more minutes.
- Step 6
To serve, cut the pork crosswise into pieces. Serve with the onions, potatoes, mushrooms and the gravy. Sprinkle with parsley.
Private Notes
Comments
I knew when I saw Pierre Franey this would go back some time and immediately knew the cooking time was way too long-unless you like to eat shoes. I also had a question about whether we actually used this cut back then. I'm going to try but will probably cook the potatoes and mushrooms partially before adding the tenderloin-and after the stovetop if it needs more cooking-10 minutes might be too much.
Wish I had read the comments before cooking. Meat too dry - should have come out after 15 minutes - and more liquid added at some point
Good taste, all the parts were good but not enough liquid to produce gravy. Perhaps recipe needs updating.
I usually read the notes before I begin cooking but this time i read them after I started cooking, So I threw the partially browned potatoes into the microwave, returned them to the pan and set the temp to 375 degrees and cooked for 15 minutes. Delicious. I will make this again. I wouldn't call what I had a gravy, but I added broth and scraped up the pan drippings. All good. I wish I had added more vegetables.
This is the most common pork cut in US. All these cooks say it’s overdone, dry. I wish BYT would give us a recipe for this cut that works.
This was the worst roast pork recipe I have ever made! I did exactly what the directions said and meat came out dry and worthless. The combination of sage and cumin was horrible.
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