dinner · entree · pork

Pork Tenderloin in Mushroom Gravy

Pork tenderloin is a great cut of meat for those on a budget.

It’s extremely cheap for the amount of meat you get. I can buy a big two-pack, weighing about 4 lbs. total, for $14 at Costco.

Tenderloin is also a very versatile protein. You can use it like you would pork chops, and in just about anything.

I love to make it like I do smothered pork chops. Cut the tenderloin into medallions, sear it quickly, then drown it in a delicious mushroom gravy.

This is my favorite recipe for smothered pork tenderloin. It cooks up in a flash, too. You only need about 20-25 minutes for dinner to go from stovetop to table.

The best way to serve this is over rice. It’s also good on mashed potatoes, or served simply by itself.

Make it a complete meal by serving it with some steamed broccoli or a side salad.


Pork Tenderloin with Mushroom Gravy

  • Servings: 4
  • Difficulty: Easy
  • Print

Juicy pork tenderloin medallions served with a savory mushroom gravy.


  • 1 (2-3 lb) pork tenderloin, cut into 1″ slices
  • 2 TBS. olive oil
  • 1 cup + 1/4 cup flour
  • 2 tsp. paprika
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • Salt & pepper
  • 4 TBS. butter
  • 16 oz. baby portobello mushrooms, sliced
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • 2 cups water
  • 1 beef buillon cube or 2 tsp. beef buillon powder
  • Hot cooked rice or potatoes, for serving
  • Directions

    1. Heat oil in a large, deep skillet over medium high heat. Meanwhile, in a shallow bowl, stir together 1 cup flour, paprika, garlic powder, onion powder, salt and pepper. Dredge pork medallions in flour mixture then brown on both sides in hot oil, about 1 minute per side.
    2. Remove pork from pan and to a plate. Melt 2 tablespoons of butter in same skillet. Add mushrooms and saute until browned, about 4-5 minutes. Remove mushrooms to a plate.
    3. Melt remaining 2 tablespoons of butter. Add shallot and garlic and saute until fragrant, about 2 minutes. Stir in 1/4 cup flour and cook for about 1 minute.
    4. Stir in water and beef buillon. Cook, stirring occasionally, for 4-5 minutes or until gravy is slightly thick. Add mushrooms and pork back to pan and smother in gravy. Continue to simmer, stirring occasionally, until gravy is thick, about 5 minutes.
    5. Serve pork with gravy on top of hot cooked rice or potatoes.

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