Recipe by KARMA333
"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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kosher salt to taste
ground black pepper to taste
2 (1 pound)
1 (16 ounce) can
sliced mushrooms, drained
1 (14 ounce) can
chicken broth, or as needed
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.
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!
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.
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!
I don't make the gravy just drizzles the liquid over my plate. Really good
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.
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!
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!)
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Pork Tenderloin with Mushroom Gravy
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 243
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