Want a slamdunkeveryone'sgonnaloveit Sunday dinner recipe? I've made this a few times for my family. They always love it. I took this to an extended fam dinner last Sunday, and served it with Sheri and Amity's delish fresh Idaho mashed potatoes. The result - tripled the recipe and 22 people later - no leftovers. It's a no fuss- brown, chop, slide into the oven and bake recipe. This recipe comes from the lovely and talented Sara (yes, Sara's Salmon Sara).
Sara’s Sunday Pork Tenderloin with Mushroom Gravy
2-1 lb. Pork Tenderloin (not pork roast)
1/2 cup butter
1/4 cup olive oil
1 1/2 lb mushrooms, washed and quartered
1 onion, chopped
1/4 cup flour
2 cups chicken broth
1 tablespoon Worcestershire Sauce
1/4 cup fresh thyme, optional
salt and pepper
In a Dutch oven, brown pork in melted butter and oil. Remove from pan. Sautee mushrooms and onion. Season with salt and pepper. Cook for about 5 minutes on medium high heat, tossing so mushrooms brown a bit. Reduce heat, add flour and stir until smooth. Add chicken broth, Worcestershire and fresh thyme. Stir. Place meat back into pan. Cover with foil and bake at 350 degrees for 1 ½- 2 hours*.
In a Dutch oven, brown pork in melted butter and oil. Remove from pan. Sautee mushrooms and onion. Season with salt and pepper. Cook for about 5 minutes on medium high heat, tossing so mushrooms brown a bit. Reduce heat, add flour and stir until smooth. Add chicken broth, Worcestershire and fresh thyme. Stir. Place meat back into pan. Cover with foil and bake at 350 degrees for 1 ½- 2 hours*.
Tips:
-I usually turn off the oven after 2 hours cooking time, then let meat sit in the oven, covered until ready to cut and serve. Last Sunday, it was in the oven for about 1 1/2 hours past cooking time, and then on the counter covered for about another hour. It never dries out, and always falls apart when cutting.
-I have cut the amount of butter by half, and the recipe still works. Don't cut the amount of mushrooms or onions, unless you substitute another vegetable that yields a high amount of water, or there won't be enough gravy to keep the meat moist.
-Costco sells Pork Tenderloin in a two pack. Each sleeve has two tenderloins, so 4 tenderloin per purchase, enough for a double recipe. Oh, and the happiest place on earth (what Corrine calls Costco) also sells mushrooms, whole in a 1 1/2 lb package. I use a mixture of their white and brown mushrooms.
This looks heavenly - I'll try it soon! And Costco, or as we refer to as "The only place we'd ever need to shop again" is definitely the happiest place on Earth.
ReplyDeleteAmanda
Looks great, Si. Have one of those in the freezer. Great dinner idea for Sunday.
ReplyDeleteThanks-Ann
PS-Never have told you I like the new format. Very jazzy!
This looks so good! I think i will try it this weekend. Thanks for sharing...
ReplyDeleteDear Bountiful Kitchen advice columnist:
ReplyDeleteAfter reading "My Life in France", I purchased "Mastering the Art of French Cooking" to attempt being a serious French chef. Unfortunately, the majority of recipes, even for desserts, call for wine. Since I prefer not to cook with wine, do you have any substitution recommendations?
Love your site, love you!
Dearest Peggy,
ReplyDeleteyes, there are lots of wine/alcohol substitutions. My friend over at Sweet Basil recently posted an article on this very subject:
http://ohsweetbasil.blogspot.com/2009/10/did-you-know-that-wednesday.html
or connect throught the link under my "favorite places to waste time" sidebar. Scroll down on her site - it's under a "did you know that..." post.
This was so delicious and easy to make. I just got a dutch oven and this was the first recipe I tried. It was fantastic! Thanks for posting. Thanks, Carol from New Hampshire
ReplyDeleteThis was amazing.....I poured the gravy into a saucepan once the pork was done (after leaving it in the oven for over an hour), and added a bit of flour to it to really create a thickened gravy for the mashed potatoes. Very good recipe.
ReplyDeleteTried this yummy pork with mushroom gravy- Yes, it is a slam dunk. My husband liked it so much that he suggested that I let you know. Love your wonderful Bountiful Kitchen blog! Thank you for sharing your love of cooking with us all.
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