Scrumptious pork tenderloin in a creamy mushroom gravy.
Rub the tenderloin on all sides with the paprika and minced garlic clove.
In a dutch oven, heat the butter on medium high and brown the tenderloin on all sides. Add the mushrooms and saute until golden brown.
Remove the tenderloin from the pan and pour in the lemon juice or wine to deglaze the pan. Be sure to scrape all of the seasonings from the bottom of the pan while liquid cooks for about 2 minutes.
Add remaining seasonings and tenderloin back to the pan. Cook for 25 minutes, turning the tenderloin periodically so that all sides will be exposed to the seasonings.
To make the gravy, mix the flour with the water. Remove the tenderloin from the pan and add the flour mixture to the liquid mixture. Simmer on low for about 2 minutes, stirring constantly to remove any lumps.
Top the tenderloin with mushroom gravy. Serve and enjoy!
You must be logged in to post a review.
This. was FABULOUS. Very simple…the flavors were perfect, not over powering, either. I used the wine instead of the lemon juice. Perfect. perfect. I turned the heat to medium/low for the 25 min and I did not have the mushrooms cooking with the meat. It was only at the very end that I put the mushrooms in…served it with asparagus on the side.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.