Looking for a new dish to make that’s both easy and elegant, then this pork tenderloin recipe is just what you ordered!
Lean pork tenderloin is rubbed with garlic and herbs, then roasted in a red wine mushroom sauce for a dish that’s full of flavor!
Serve it with Mashed Sweet Potatoes, Creamy Cheesy Polenta, Twice Baked Blue Cheese Rosemary Mashed Potatoes or Butternut Squash Risotto for a completely delicious and impressive dinner!
- 1 lb boneless pork tenderloin
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp fresh chopped rosemary
- 2 tbsp fresh chopped thyme (divided)
- 1 tbsp steak seasoning
- 3 cloves garlic (crushed) + 3 cloves garlic (minced)
- 1 lb crimini or baby bella mushrooms (sliced)
- 1 shallot (thinly sliced)
- ¾ cup red wine
- 3 tbsp butter (chopped)
Preheat the oven to 400° F. Brush the tenderloin on all sides with the balsamic vinegar and olive oil.
In a small bowl, combine the rosemary, 1 tbsp thyme, steak seasoning and 3 cloves crushed garlic.
Rub this mixture on the pork tenderloin in a large baking dish.
Add the mushrooms, 3 cloves minced garlic, shallot, red wine & remaining 1 tbsp fresh chopped thyme to the baking dish around the pork tenderloin.
Top with the butter.
Place in the oven for 20-25 minutes or until the internal temperature of the pork reaches 160° F.
Slice the pork tenderloin and serve topped with the red wine mushroom sauce.
I love this recipe because of it’s simplicity to make, yet complexity of flavors.
I’ve been using pork tenderloin to make pulled pork for years, but this recipe is a totally new way to use the lean and healthy cut of meat!
♦ Gluten Free Option: This recipe is gluten free.