Pork Tenderloins and Mushrooms

Tender, juicy pork tenderloin is a favorite of mine to cook because it's so versatile. This recipe for Pork Tenderloin and Mushrooms shows off the delicate flavor of the pork with the earthy, warm and delicious paring of portobello mushrooms and of course, our favorite seasonings make it POP.

I'll confess, pork was NOT a favorite of mine growing up. Why? Because when it hit the plate, it actually sounded like a hockey puck and not a tender, juicy piece of meat.  Now, I don't blame the cook- "old-skool" methods told us that pork needed to be pretty much dried out and overcooked to be safe to eat.

Not so.

The rules have changed and the National Pork Board along with the FDA have changed the guidelines and proven that pork is safe (and so delicous!) to eat at a more moderately cooked temperature. Woo hoo!

We take total advantage of that in this recipe and use the dual cooking method of pan-sear combined with finishing in the oven (or the grill!) to create tender, juicy morsels in just a matter of minutes.  The really cool thing about this recipe is that you can also do the exact same preparation with beef tenderloin or even chicken breast (cooking times may vary though, just saying.)

Mix and match recipes are the best because they're foolproof. You can even mix up the seasonings to give you different flavor variations as well.  (Hint- if you need some help mixing and matching flavors, check out this chart)


To start, you season the meat with some basics (salt, pepper, etc) like Dash of Desperation seasoning. This gives the meat a nice crust when you sear it and preps it for flavor. The seasonings also give the pan something to "stick" to other than the meat and allow it to brown and bring out all that incredible flavor.

As you can see, the meat is soooo juicy, and yet it has this great crust full of flavor on the outside. That's the beauty of the two step method. The high heat of the sear makes the crust and the slow oven finish keeps it super juicy.

The end result speaks for itself! This is one fabulous weeknight meal you'll be proud to serve, and even happier to eat.

Happy Cooking!
Stacey

 

Pork Tenderloins and Mushrooms

  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 Minutes

Servings: ~4 Serving 

Ingredients

Instructions

  1. Preheat oven (or outdoor BBQ Grill) to 400 degrees.

    1. Season the tenderloin on both sides with Dash of Desperation Seasoning

    2. Place a cast iron skillet (or oven-safe pan) on the stove over high heat. Spray with nonstick cooking spray.

    3. When the pan is good and hot, place the tenderloins in the center, but try not to let them touch each other.

    4. Cook tenderloin for 2-3 minutes on each side until browned.

    5. Remove the pork from the pan and set aside.

    6. Leaving the pan on the heat, add the chicken broth, garlic seasoning and mushrooms. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Cook for just 1 minute.

    7. Add the pork tenderloin back to the pan and place in the oven for 15-25 minutes until pork is fully cooked (larger pieces will take a bit longer). Verify temp with meat thermometer. Pork should be 145 degrees F to be slightly pink, 160 for medium. Take it out at desired temp and let rest for 3 minutes before slicing. Note- If pork is cooked more than these recommended temperatures, it will be very dry and overdone.

    8. Slice the pork and serve with the mushrooms and sauce. Serve hot with your favorite side dish.

      Serving Size 5 oz. pork with 1 C mushrooms and is 1 Lean, 1 Green, 0 Healthy Fat and 2 Condiment options. Nutrition information below is for recipe made with pork tenderloin.

    Nutrition Facts


     

    Optavia Counts Per Serving

    1 -  Lean

    0 - Leaner

    0 - Leanest

    1 - Green

    2 - Condiments

    0 - Healthy Fat

    Weight Watchers Points
    Per Serving

    2 Weight Watchers Points

    Like This Recipe?

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    Nutritional Data Information:

    This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.