Garlic Pork Tenderloin with Mushroom Gravy

Name: Garlic Pork Tenderloin with Mushroom Gravy
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 21 grams packet dry brown gravy mix; 177 milliliters butter; 454 grams sliced mushrooms, drained; 6 servings Hot cooked rice; 59 milliliters all-purpose flour; 227 grams fresh mushrooms, sliced; 6 cloves garlic, minced; 1 garlic clove, minced; 6 servings ground black pepper to taste; 6 servings kosher salt to taste; 1 medium onion, sliced and separated into rings; 340 grams pork tenderloin, cut into 1/2 inch slices; 907 grams pork tenderloins; 2 Tbsps balsamic vinegar or red wine vinegar; 3 Tbsps soy sauce; 59 milliliters olive or vegetable oil; 118 milliliters water

Garlic Pork Tenderloin with Mushroom Gravy requires about 1 hour and 10 minutes from start to finish. This recipe makes 6 servings with 703 calories, 50g of protein, and 40g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up mushrooms, pork tenderloin, flour, and a few other things to make it today. It works well as a rather expensive main course.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.

Ingredients you will need

Pork Tenderloin

Salt And Pepper

Dry Seasoning Rub

Equipment you will use

Baking Pan

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.

Ingredients you will need

Mushrooms

Vinegar

Butter

Garlic

Sauce

Equipment you will use

Sauce Pan

Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.

Ingredients you will need

Mushrooms

Sauce

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).

Equipment you will use

Kitchen Thermometer

Oven

Transfer tenderloins to a serving dish.

Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits.

Ingredients you will need

Mushrooms

Equipment you will use

Measuring Cup

Baking Pan

Remove 1/4 cup of the fat from the mixture and pour into a saucepan.

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Broth

All Purpose Flour

Equipment you will use

Sauce Pan

Whisk

Slice tenderloins into medallions and top with half the gravy.

Ingredients you will need

Gravy

Pour the remaining gravy into a gravy boat for serving.

Ingredients you will need

Gravy

Equipment you will use

Gravy Boat

Equipment

Ingredients

Servings:

1Tbsp

balsamic vinegar 21grams

packet dry brown gravy mix 177milliliters

butter 454grams

sliced mushrooms, drained 6servings

Hot cooked rice 59milliliters

all-purpose flour 227grams

fresh mushrooms, sliced 6cloves

garlic, minced 1

garlic clove, minced 6servings

ground black pepper to taste 6servings

kosher salt to taste 1medium

onion, sliced and separated into rings 340grams

pork tenderloin, cut into 1/2 inch slices 907grams

pork tenderloins 2Tbsps

balsamic vinegar or red wine vinegar 3Tbsps

soy sauce 59milliliters

olive or vegetable oil 118milliliters

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Flechas De Los Andes Gran Malbec (OU Kosher). It has 4.7 out of 5 stars and a bottle costs about 22 dollars.