Pork Tenderloin with Crimini Mushrooms and Port Sauce

Recipe courtesy of Laura of Family Spice


Pork tenderloin is tender, lean and very quick to prepare. In this recipe it is roasted and served with a dreamy mushroom and port sauce.


1 lb pork tenderloin
1/2 tsp salt
1/4 tsp black pepper, ground
1 lb crimini mushrooms
2 tsp extra-virgin olive oil
2 garlic cloves, minced
1 tsp all-purpose flour, optional
1/4 cup vegetable stock
1/4 cup port wine
1 TBS Worcestershire sauce
1 tsp soy sauce
1 tsp thyme, fresh


Preheat oven to 425ºF.

Wash and pat dry pork tenderloin.Season all over with 1/4 tsp salt and 1/8 tsp black pepper.

Transfer pork to a roasting pan and cook until a meat thermometer inserted into the center of the roast reaches an internal temperature of 140º-145ºF, about 30-40 minutes.

During the last 20 minutes of cooking, prepare the port and mushroom sauce. Using a paper towel, wipe clean and slice crimini mushrooms. In a heavy skillet over moderately high heat add 2 tsp extra-virgin olive oil, sautée the mushrooms until the just start to soften. Add garlic, 1/4 tsp salt, 1/8 tsp black pepper, ground. Cook for 1-2 minutes then stir in all-purpose flour, vegetable stock, port wine, Worcestershire sauce, soy sauce.

Cook until sauce starts to thicken, about 5 minutes, then remove from heat and add fresh thyme.

When pork tenderloin is done cooking, place on serving platter and tent with foil for 5 minutes.

Remove foil and drizzle mushroom sauce over the roast and serve.


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