Pork Tenderloin with Mushrooms

Pork Tenderloin with Mushrooms

Pork Tenderloin with Mushrooms for Mouthwatering Monday From H&P Artistry

Pork Tenderloin with Mushrooms

Today’s Mouthwatering Monday Recipe is Pork Tenderloin with Mushrooms. This is one of those Sunday dinner foods. The kind that you put in the oven while the family is doing other things and check on it every once in a while. It can take a while to fully cook depending on the size of the tenderloin. The time is worth it, believe me, my family loves it and the flavors are simple yet delicious.

*You can cook it in a crock pot but you lose a little flavor and crispness.

Recipe:

Pork Tenderloin with Mushrooms for Mouthwatering Monday From H&P Artistry

2 lb Pork Tenderloin
1/2 a large onion roughly chopped or sliced
1 – 2 Ripe Tomatoes – The riper the tomato the sweeter they will become in the dish
1 package whole mushrooms. The whole mushrooms stand up to the cook time and hold their flavor and moisture better than sliced mushrooms.
Seasonings to taste
Salt
Pepper
Rosemary

Set oven to 350*

Place all ingredients in a casserole dish or baking pan. I like to leave the fat side of the Pork Tenderloin facing up to allow the juices to self marinade the ingredients. The beauty of this recipe is that like many crock pot recipes you can add and take away the veggies that you like.

Add a pesto take away the rosemary.

Add chopped potatoes and carrots instead of the mushrooms and tomatoes.

The sky is the limit but this is my favorite combination for Sunday night/Family night dinner.

Pork Tenderloin with Mushrooms for Mouthwatering Monday From H&P Artistry

Cover the baking pan with foil for the first 60 minutes. Oven Temperatures and times may vary so check the pork at the 45 minute mark and if it looks done (The tenderloin is no longer pink and is now white) on the outside you can remove the foil. If not leave the foil in place for an additional 15 minutes.

Pork Tenderloin with Mushrooms for Mouthwatering Monday From H&P Artistry

Remove the foil for the last 15 to 30 minutes or until the pork is fully cooked. The tenderloin and veggies will brown and crisp up a bit on top.

Pork Tenderloin with Mushrooms for Mouthwatering Monday From H&P Artistry

My meat thermometer stopped working so I cut the pork to check the level of pink inside. You want to be sure the meat is fully cooked and the tenderloin is white all the way through to the center. I can not stress enough to cook the pork fully before serving. The recommended temperature of 145* to 160* (From medium rare to medium) with a 3 minute rest before carving is a good guide. The rest time is to allow the meat to continue cooking and for the juices to reabsorb into the meat. Waiting that bit helps the meat to stay moist and juicy instead or rubbery and dry.

Pork Tenderloin with Mushrooms for Mouthwatering Monday From H&P Artistry

Carve the tenderloin and spoon the juices over the meat just before or as you serving the meat.

If you cut the meat to check the coloring lay the carved pieces in the juices and spoon the (gravy/au jus) over the slices to keep them tender.

Do you have a favorite Family night dinner or a Side dish that you think would go well with this recipe? Feel free to share on Social media or in the comments.

 

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Wishing you Luck and Love

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Pork Tenderloin with Mushrooms for Mouthwatering Monday From H&P Artistry
Pork Tenderloin with Mushrooms
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Pork Tenderloin with Mushrooms for Mouthwatering Monday From H&P Artistry
Pork Tenderloin with Mushrooms
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