Braised Pork Tenderloin With Mushroom Gravy Recipes

GARLIC PORK TENDERLOIN WITH MUSHROOM GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
• 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.
• 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.
• 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.
• Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.

PORK TENDERLOIN WITH MUSHROOM GRAVY

Steps:

• Slice tenderloins into about 1-inch pieces; flatten each medallion with a meat mallet.
• In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Cook mushrooms until tender, about 5 minutes, then add onion and cook for 1 minute longer. Transfer the mushrooms and onions to a plate; set aside. Pour off excess liquids from the pan.
• Melt remaining butter with oil over medium heat. Add pork tenderloin medallions and cook for about 3 minutes on each side, or until browned. Sprinkle the pork lightly with salt and pepper. Pour in wine and half of the chicken broth. Reduce heat to low, cover, and cook for 15 minutes. Transfer the pork to a serving dish and keep warm.
• Stir flour into the remaining chicken broth until smooth. With the skillet over medium heat, stir in the flour and broth mixture. Cook, stirring, until the sauce is thickened. Taste and add salt and pepper, as needed. Stir in the sour cream, parsley, and the cooked mushrooms and onions. Heat through, but do not boil. Serve sauce with the pork slices.

BRAISED PORK (TENDERLOIN) WITH MUSHROOMS

Steps:

• Preheat oven to 300°F.
• Lightly grease 1 1/2-quart casserole.
• Cut pork into 2 x 1/2 inch strips, cutting at right angle to the grain of meat.
• Dredge meat in seasoned flour.
• Heat oil in large frying pan over medium-high heat.
• Add meat and cook until well browned.
• Remove meat to prepared casserole.
• Cook mushrooms in same frying pan, adding another tablespoon of oil if necessary.
• When browned, transfer to the casserole.
• Add chicken broth and wine to frying pan.
• Scrape up any remaining bits of meat.
• Add summer savory and onion.
• Simmer for about 2 minutes, then pour over meat and mushrooms.
• Cover and bake for about 45 minutes, or until meat is very tender.
• Serve with hot cooked rice or noodles.

PORK TENDERLOIN WITH MUSHROOMS

Steps:

• In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

PORK TENDERLOIN WITH GRAVY

Steps:

• In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.