One-Pan Pork Tenderloin With Mushrooms
Published Nov. 13, 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.
This is really a big payoff for a small amount of labor. I did as one person suggested and seared the mushrooms then the pork and then put the two together for the final roast. Loved the vinegar finish! Served it with Kay Chun's baked Risotto with Peas and Greens. An excellent evening at the table.
Keeper!
Should have doubled the mushrooms but instead doubled the garlic and added another tablespoon of butter (no regrets) It was so flavorful and delicious with the zing of the red wine vinegar. I took the advice in another comment and seared the pork before adding the mushrooms since it was watery once they were in. Pretty easy and great for a weeknight meal!