One-Pan Pork Tenderloin With Mushrooms
Published Nov. 14, 2023
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 3 servings
- 2rosemary sprigs
- 4garlic cloves, smashed and peeled
- ½teaspoon fennel seeds (optional)
- Salt and pepper
- 1pork tenderloin (1 to 1¼ pounds), silver skin removed (see Tip), meat halved crosswise and patted dry
- 3tablespoons extra-virgin olive oil
- 8ounces mixed mushrooms, torn into 1-inch pieces
- 2tablespoons unsalted butter, sliced
- 2teaspoons red or white wine vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
365 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 27 grams protein; 520 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 425 degrees. Pluck 1 tablespoon leaves from the rosemary sprigs (reserve the rest). Using a mortar and pestle or knife and cutting board, combine the rosemary leaves, 3 garlic cloves, the fennel seeds (if using) and a pinch of salt and pepper. Pound or chop until a coarse paste forms. Season the pork with salt, then coat with the garlic-rosemary mixture. (You can season and refrigerate the pork up to 8 hours ahead.)
- Step 2
Heat the oil in a large, oven-proof skillet over medium-high. Add the pork and scatter the mushrooms around (skillet might be snug). Sear until browned underneath, 4 to 5 minutes. Season the mushrooms with salt and pepper and add the butter, remaining garlic clove and the reserved rosemary sprigs. Flip the pork, stir the mushrooms and spread them to fill the skillet. Roast, stirring the mushrooms halfway through, until a thermometer inserted into the thickest part of the pork registers between 140 and 145 degrees, 10 to 12 minutes.
- Step 3
Transfer the pork to a cutting board to rest at least 5 minutes. Stir the vinegar into the mushrooms and scrape up any browned bits stuck to the bottom of the skillet. Thinly slice the pork and serve with the mushrooms, spooning the pan drippings over top.
Tip
- To remove the silver skin, a tough connective tissue, without cutting off too much meat, locate the white, shiny membrane and insert your knife at one edge of the silver skin to cut between the skin and the meat, creating a flap to hold onto. Pulling the flap of silver skin tight with your nondominant hand, continue to slice along the length of the skin until you’ve removed and released all the silver skin.
Private Notes
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Cooking Notes
Richard
The word Roast in Step 2 means to put the skillet into the oven, for 10 or 12 minutes.
Name RFM
Alternative to oven: Instead of cutting the pork into two pieces, slice it into 1 inch coins. Cook these little medallions a couple minutes a side with garlic halved and a sprig of rosemary, remove, add a little more butter or oil, cook mushrooms, add a little marsala, cook until alcohol is gone, add pork back. It’s all stove-top, no oven necessary.
Brooke McMurray
This is fantastic! Might add more mushrooms next time because they cook down a lot. Marinated for 5 hours which I think helped flavor and tenderize the meat.
Colleen
This was excellent! Relatively low effort and time for a restaurant-quality result. Particularly if you make the herb rub ahead, it comes together very quickly. Definitely worth using good, varied mushrooms. Will definitely make again!
Gina Gleason
This is a quick, tasty and hearty 5-star recipe for our family. I may have used a few more mushrooms - they cooked up beautifully and I finished with a slightly sweet lychee white balsamic instead which was perfect. The pork was tender and flavorful (next time I’ll cook to 140 and then take my time getting it out of the oven so it doesn’t go above 145). We loved this and will make again…and again!!!
angela d
Lovely. Used an infused black cherry vinegar. Perfect for pork. I would not make it for 2 again, however. Four people could easily dine in on this with starch & 2 veg.
JohnK in CT
loved it. Very tasty, easy to prepare. One comment that I think should accompany any tips on "silverskin": take a piece of paper towel in the (nondominant) hand and hold the silverskin with that. It improves your grip tremendously and makes the cutting easier (old rib trick)
justthething
This was delicious! I did find that when I added more mushrooms as others have suggested, my pan got too watery and the pork did not brown on the second side. Next time I will add the mushrooms after flipping the pork. Other than that, this was delicious, served with risotto.
William Wroblicka
The recipe calls for only one tenderloin, even though, as you say, they're often sold packaged in pairs. Freeze the other one for a future meal. Then cut the one tenderloin in half so it fits in the skillet.
bobrt
When peeling/cutting off the silver-skin from the tenderloin, it makes it easier to grab the flap with a piece of paper towel!
Alan H
A few thoughts. (A) This is delicious. (B) I used oyster mushrooms, which were great. (C) We were three people and had tons of leftovers; I would say double the mushrooms and it serves 5-6 people. (D) I don't know why I preheated the oven; by the time the pork was adequately browned, its internal temperature was 125-130°; it only took a few more minutes to finish it on the stove top. (E) This dish cries out to be accompanied by creamed spinach and crusty bread.
William Wroblicka
Cut it in half so it will fit in the skillet (in two pieces).
Linda Burnham
I don't understand about cutting the tenderloin "crosswise." Does that mean that you have two short pieces or two long pieces?
Nancy W
What’s not to love about this dish? It’s fast, easy, economical, nutritious and really delicious. It will be a regular in my kitchen. Bravo!
Sarah Korwan
This was surprisingly delicious and easy. I added a chopped shallot to the mushrooms and used red wine and extra butter after I pulled the tenderloin out of the pan. Also, I used sliced white mushrooms out of laziness, but might upgrade next time. Will definitely add to the rotation.
Martha W
This was a delicious recipe, but the directions were very confusing and it didn’t cook according to the directions. If I cook it again I will need to rewrite the recipe.
E Gillen
Delish but I would like more of a sauce. Mushrooms are amazing. I think you need to sear both sides and I didn’t read it that way before roasting. I will make again.
BK
Arista is one of my favorite pork preparations and this hits all the notes with minimal effort. A one-pan wonder. (I added cut-up small potatoes to the pan too)
katherine
Added Brussel sprouts with the mushrooms - so good!!
katie
I’ll make this again but add more mushrooms (so good!) and NOT use fennel seeds next time (overpowering).
katie
Very good. I will probably skip the fennel seeds next time - their strong flavor drowned out the rosemary. Ditto the comments on increasing the mushrooms.
MCR
Recommend doubling the mushrooms.
John M
Delicious. I don’t have an ovenproof skillet so I ended up using one skillet to sear the pork, and then transferring it to a roasting pan for the finish. Only one more pot to clean, but the result was well worth it.
Debby W
Delicious! Easy to prepare in one pan. I only had white button mushrooms but next time I will try a variety and add more since they shrink up quite a bit. Served it with roasted yukon gold potato wedges and roasted zucchini and yellow squash. Clean up was a breeze so we will keep it on the rotation for so many reasons.
james
Really delicious and so easy. Lots of flavor for low effort. The picture doesn’t do it justice. Pork tenderloin is so underrated.
SB
Followed recipe pretty clearly, but added thinly sliced shallot after turning the pork, and after taking the pork out to rest, topped mushrooms and shallots with watercress to steam on top, then drizzled a couple tablespoons of champagne vinegar and a couple tablespoons of white wine and a little water to steam the cress. It was so easy and tasty. And it’s plenty of food without a starch! Excellent meal!
Constance
Use 2-4 T white wine.
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