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