Garlic Pork Tenderloin with Mushroom Gravy Recipe -
Garlic Pork Tenderloin with Mushroom Gravy Recipe

Garlic Pork Tenderloin with Mushroom Gravy

Recipe by  

"One of my family's favorites. If you aren't a garlic fan, pass on this one. A diet breaker, but worth it. Pork tenderloin are often sold 2 to a bag, so they are perfect for this dish. Serve extra gravy with mashed potatoes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
  3. Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
  4. Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
  5. Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
  6. Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2014

I must have read over this recipe several times before I finally decided I just couldn't go along with the preparation of it as directed. I kept wondering, "Sauce - what sauce?" Melted butter is not sauce, it's melted butter. A lot of melted butter. So I did it my own way - rubbing the tenderloin with a mix of the garlic, balsamic vinegar, some salt and pepper and some olive oil. Because I had it in the oven with a a mashed potato dish and acorn squash, I changed the baking temperature to 400 degrees (which I prefer for roasting tenderloin anyway) and baked it for 25 minutes. I made the gravy with the drippings and a dab of butter at the end, then stirred in the mushrooms. It was delicious. Too much garlic, but still delicious.

Most Helpful Critical Review
Oct 13, 2014

I did not care for this. Way too much butter and garlic and the gravy was not edible. I thought perhaps I did something wrong but I went over the recipe and followed it exactly. By the way, we love our garlic and butter but the ratio here was way off!

Dec 08, 2013

nice, tender, easy to make. tasted great, I did however, add a small splash of sherry. great recipe. I also don't use canned mushrooms ever. Baby bellas worked just fine.

Jun 15, 2014

I followed the recipe but I too used fresh mushrooms and about 1/4 cup of sherry. Served with homemade mashed potatoes and fresh green beans. It's a go to recipe from now on!

Mar 03, 2015

I don't make the gravy just drizzles the liquid over my plate. Really good

Aug 24, 2014

Wonderful! I used a pound of fresh mushrooms and added the sherry that other reviewers suggested. It came out so tender that you could cut it with a fork. My nine year old ran out of the house when his father pulled in the driveway yelling, "dad, you have to come eat! It's the best dinner that mom's ever made!!!!" It was that good.

Feb 24, 2014

We loved this! I used cremini mushrooms. I did have to cook the tenderloin 1/2 hour longer, but could be my oven. My gravy didn't thicken as I would have liked so I added 1/2 package of powdered pork gravy mix and it was perfect! Restaurant quality! I served it on a bed of rice and peas, delicious! Thank you for this recipe!

Feb 09, 2014

Fantastic recipe! Tender and juicy. I added a bit of dried oregano to the mushrooms, and used fresh mushrooms as well, cooked them to almost done and added to the pork, which was foil wrapped. The gravy in this recipe was the best I've ever made... the BF also loved the recipe. Will defintely make again! As I am on the low carb/gluten free diet, I wouldn't even call this a diet breaker... fats are good for you! (yay butter!)


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  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 913 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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