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Mushroom Pork Tenderloin

By: Kathy Mackey

"Seasoned with garlic, marjoram and a bit of lemon juice, this tender pork entree comes together easily...you can even make the mouth-watering gravy in the same skillet. Kathleen Mackey of Waterville, Quebec sent the recipe."

Rate/Review | Read Reviews (113)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 servings

Ingredients

1 (1 pound) pork tenderloin
1 clove garlic, peeled
Paprika
2 tablespoons butter
1 cup sliced fresh mushrooms
2 teaspoons lemon juice
1/4 teaspoon dried marjoram
salt and pepper to taste
1 tablespoon all-purpose flour
3/4 cup cold water
Hot cooked rice

Directions

Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160 degrees F and juices run clear. Remove meat and keep warm.
In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork; serve with gravy and rice.