Nothing gets higher praise from my family than this Best Damn Smothered Pork Tenderloin! Its golden crust and simple pan sauce made with mushrooms and onions bring out the best flavors. The only thing better than the tender pork is how effortlessly it comes together!
Why You’ll Love This Recipe
You gotta love a juicy pork tenderloin! This tender cut of meat can sure create some mouthwatering recipes. I even have a compilation of my top 8 Best Pork Tenderloin Recipes that are a must-try for any pork lover.
But if you want to truly master a seared tenderloin, this smothered pork tenderloin is the only thing you’ll ever need. The searing step is absolutely crucial to achieving that beautiful crust, and once you add the flavorful pan sauce, it really takes this dish to that dinner party-level.
Not experienced with cooking pork tenderloin? This easy method comes with detailed instructions and step-by-step photos to ensure your seasoned pork is cooked to perfection, every time!
List of Ingredients
- Pork tenderloin: This lean cut of meat is tender and oh-so flavorful.
- Spice blend: I used a blend of kosher salt, black pepper, and Italian seasoning as the dry rub.
- Olive oil: Use good quality olive oil to sear the pork and get a nice crust.
- Butter: Melted butter is perfect for sauteing the mushrooms and onions.
- Baby bella mushrooms: These flavorful mushrooms make a great addition to the pan sauce.
- Onion & garlic: A classic combination that adds depth and flavor to the dish.
- Low-sodium beef broth: The base to our pan sauce. Low-sodium is best to control the saltiness.
- Worcestershire sauce: Adds depth of flavor to the sauce.
- Dijon mustard: I love the extra kick of flavor that this adds to the sauce.
- Cornstarch (optional): To thicken the sauce, if desired.
Preparation
To start, trim the pork tenderloin of extra fat and silver skin (the thin, shiny layer of connective tissue covering the meat). Pat the tenderloin dry and season with salt, pepper, and Italian seasoning.
Pro Tip
The best way to cut the silver skin is to make a small cut on one end and then use your fingers to pull up on the flap while sliding a sharp knife underneath. Repeat this process until all of the silver skin has been removed.
Cooking
Next, heat olive oil in a large skillet over medium-high heat. Sear the tenderloin for about 2-3 minutes per side until browned. Remove and set aside.
In the same pan, melt the butter, then add mushrooms and onions. Cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds.
Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir well, scraping up any browned bits from the pan.
Return the pork to the skillet. Cover and reduce heat to medium-low. Let it cook for about 16-20 minutes, or until the internal temperature reaches 135°F.
Pro Tip
Need a little help deciding when your tenderloin is done? Use a meat thermometer! Insert the thermometer into the thickest part of the pork. When it reads 135°F, you can remove it from the heat and let it rest.
Serving
Remove and let the pork rest for 5 minutes. Internal temp will come up to 145°F. Pan sauce will thicken during this time. If a thicker sauce is desired, mix cornstarch and water, then stir it into the pan sauce and simmer until thickened.
Slice the pork and spoon the sauce over the top. Serve and enjoy!
What Goes Well with Smothered Pork Tenderloin
I always find pork recipes go well with roasted veggies like my Easy Stovetop Sautéed Green Beans, Best Damn Air Fryer Sweet Potatoes, or Best Damn Air Fryer Brussels Sprouts. Classics like these Best Damn Mashed Potatoes or this Best Easy Instant Pot Potato Salad make great side dishes too!
Storage & Reheating
If you have leftover pork tenderloin, store it in an airtight container in the fridge for 3-4 days. Reheat in a skillet on the stovetop or in the oven at 350°F until warmed through. The microwave works, but keep in mind the pork may not be as juicy.
PrintRecipe
Best Damn Smothered Pork Tenderloin
- Total Time: 42 minutes
- Yield: 2-4 servings
Description
This best damn smothered pork tenderloin recipe features a juicy, golden-crusted pan-seared pork tenderloin smothered in a rich and creamy mushroom pan sauce. It’s a simple meal that’s perfect for any night of the week.
Ingredients
- 1lb. – 1.5 lb pork tenderloin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1.5 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 oz baby bella mushrooms, sliced
- ½ medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon cornstarch + 1 tablespoon water (for thickening, optional)
Instructions
- Trim pork tenderloin of extra fat and silver skin. Pat the tenderloin dry and season with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the tenderloin for about 2-3 minutes per side until browned. Remove and set aside.
- In the same pan, melt the butter, then add mushrooms and onions. Cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds.
- Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir well, scraping up any browned bits from the pan.
- Return the pork to the skillet. Cover and reduce heat to medium-low. Let it cook for about 16-20 minutes, or until the internal temp reaches 135°F.
- Remove the pork and let it rest for 5 minutes. Internal temp will come up to 145°F. Pan sauce will thicken during this time. If a thicker sauce is desired, mix cornstarch and water, then stir it into the pan sauce and simmer until thickened.
- Serve – Slice the pork and spoon the sauce over the top.
- Prep Time: 2 minutes
- Resting Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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