November 20, 2014

Pork Tenderloin with White Wine & Shiitake Mushroom Sauce

On average, we have pork tenderloin once every other week.  The secret to cooking the juiciest, most tender pork tenderloin is simple.  Sear it, roast it until it reaches 140 degrees, and rest it for 15 minutes covered.  While it's resting the juices redistribute throughout the pork, all while bringing the temperature to 145 degrees.  Marinating definitely helps, but if you don't have time to marinate it, that's fine!  It still turns out juicy and tender.  You can even purchase pork tenderloin already marinated for you.  If you've never cooked pork tenderloin with this method, you have to try it.  It seriously is the only way you'll ever want to cook your pork tenderloin again!  The white wine & mushroom sauce is seriously amazing.  I used shiitake mushrooms, but you can use any type of mushroom you'd like.  

Notes:  As stated in the instructions, you can make the white wine & mushroom sauce thin or thick, depending on your preference.  We enjoy this sauce thick!  I also add pomegranate seeds as a garnish to brighten up the flavor.  If you don't have pomegranates lying around, simply give a little squeeze of orange juice or lemon juice over all instead.  


  • 1 pork tenderloin 
  • 1/4 c butter, divided 
  • Salt, to taste
  • Pepper, to taste 
  • 1/8 tsp garlic powder 
  • 1/4 c onion, finely minced 
  • 1 garlic clove, finely minced 
  • 4 oz shiitake mushrooms, coarsely chopped 
  • 1 tbsp all-purpose flour 
  • 1/2 c dry white wine 
  • 2 tbsp fresh parsley, chopped 
  • Pomegranate seeds, for garnish 


Preheat oven to 400 degrees.

Preheat an oven-proof skillet over medium-high heat.  Season the pork tenderloin with salt, pepper and garlic powder.  Add 2 tbsp of the butter to the hot skillet.  Once the butter has melted, add the pork and sear until golden on all sides.  Transfer the skillet to the preheated oven uncovered.  Roast for 25 to 30 minutes, or until a thermometer reads 140 degrees in the thickest part of the pork.  Remove the pork from the pan and cover tightly with tin foil.  Allow the pork to rest for 20 minutes.

Meanwhile, make the pan sauce.  Return the hot skillet to the stove top and turn the heat to medium.  Add the remaining 2 tbsp of butter, onion, and garlic, and cook for 1 minute.  Season the mushrooms with salt and pepper, and add them to the skillet.  Continue to cook for 3 minutes, stirring constantly.  Sprinkle in the flour, and cook for 1 minute longer.  Pour in the wine, and cook for 2 minutes.  Continue to cook the contents of the skillet until the sauce is to your desired thickness, stirring constantly.  Season the sauce with salt and pepper, to taste.

Remove the tin foil from the pork and pour all of the juices into the pan sauce.  Stir well to combine.  If you'd like to thin the sauce out, add some chicken broth.

Slice the pork into medallions with a sharp knife.  Serve with the white wine & mushroom pan sauce.  Garnish with parsley and pomegranate seeds.  Serve with a glass of white wine, preferably the wine you used to cook it.


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