One of my family’s favorites. If you aren’t a garlic fan, pass on this one. A diet breaker, but worth it. Pork tenderloin are often sold 2 to a bag, so they are perfect for this dish. Serve extra gravy with mashed potatoes.
Ingredients
- kosher salt to taste
- ground black pepper to taste
- 2 (1 pound) pork tenderloins
- ¾ cup butter
- 6 cloves garlic, minced
- 1 (16 ounce) can sliced mushrooms, drained
- 1 tablespoon balsamic vinegar
- 1 (14 ounce) can chicken broth, or as needed
- ¼ cup all-purpose flour
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9×13-inch baking dish.
Step 3
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. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
Step 4
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). Transfer tenderloins to a serving dish.
Step 5
Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. 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.
Step 6
Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 384 | |
% Daily Value * | |
Total Fat27g | 35% |
Saturated Fat16g | 79% |
Cholesterol128mg | 43% |
Sodium913mg | 40% |
Total Carbohydrate10g | 3% |
Dietary Fiber2g | 7% |
Total Sugars2g | |
Protein26g | |
Vitamin C1mg | 5% |
Calcium28mg | 2% |
Iron2mg | 11% |
Potassium501mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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