How to Cook Pork Tenderloin

By spend with pennies

Ingredients

1 pound pork tenderloin (* 1 tenderloin)
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
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

Prep Time20mins
Cook Time25mins
Servings4

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.

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.