5.0 from 696 votes
How to Cook Pork Tenderloin
This pork tenderloin recipe makes perfectly tender, juicy meat with a creamy mushroom sauce that's irresistible.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Calories: 286 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
American
Ingredients
Roasted Pork Tenderloin
- 1 pound pork tenderloin * 1 tenderloin
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Mushroom Sauce (Optional)
- 1 tablespoon olive oil
- 12 ounces sliced mushrooms cremini or white
- ½ medium yellow onion diced
- ¼ teaspoon dried thyme leaves
- ½ cup white wine or chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter softened
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
Instructions
Pork Tenderloin
- Preheat oven to 400° F. Line a baking sheet with foil.
- Season the pork with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Brown the tenderloin in the pan, rotating until all sides are golden. Place on prepared baking sheet.
- Cook for 18 to 20 minutes or until a thermometer reads an internal temperature of 145℉.
- Allow to rest for at least 5 minutes before slicing.
Cup of Yum
Optional Mushroom Sauce
- Heat oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes, stirring occasionally, until browned and starting to soften.
- Add onion and thyme. Reduce heat to medium and cook for 5 minutes more.
- Add the wine and Worcestershire to the pan. Simmer for 2-3 minutes, stirring to loosen any bits off pan, until the liquid has nearly evaporated from the pan.
- Add the butter to the pan, stirring to melt. Sprinkle in the flour and stir to coat the mushrooms. Cook for 1-2 minutes more.
- Gradually whisk in broth and bring to a boil.
- Simmer until thickened, about 4-5 minutes. Taste and season with salt and pepper as desired. Serve with sliced tenderloin.
Notes
- *Pork Tenderloin is not the same as pork loin. Pork tenderloin is a long thin piece of meat about 7-8-inches long and 2-inches in diameter.
- Use a thermometer and remove the pork from the oven when it reaches 145°F or just before.
- Always allow meat to rest before slicing.
- Be careful not to overcook. Pork tenderloin cooks quickly, and is very lean, so if it overcooks, can become dry and lose flavor and tenderness.
- Use the flavorful juices in the sauce, or pour them over the sliced pork for extra flavor.
- Store leftover pork tenderloin in an airtight container in the refrigerator for 3-4 days.
Nutrition Information
Calories
286
(14%)
Carbohydrates
7g
(2%)
Protein
26g
(52%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
81mg
(27%)
Sodium
494mg
(21%)
Potassium
855mg
(24%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
340IU
(7%)
Vitamin C
11.5mg
(13%)
Calcium
27mg
(3%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286
% Daily Value*
| Calories | 286 | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 494mg | 21% |
| Potassium | 855mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 11.5mg | 13% |
| Calcium | 27mg | 3% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.