10/5/09

Sara's Sunday Pork Tenderloin with Mushroom Gravy




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*.

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.

8 comments:

  1. 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.

    Amanda

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  2. Looks great, Si. Have one of those in the freezer. Great dinner idea for Sunday.
    Thanks-Ann
    PS-Never have told you I like the new format. Very jazzy!

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  3. This looks so good! I think i will try it this weekend. Thanks for sharing...

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  4. Dear Bountiful Kitchen advice columnist:

    After 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!

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  5. Dearest Peggy,
    yes, 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.

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  6. 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

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  7. This 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.

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  8. Tried 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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