Pork Tenderloin With Sherry Mushroom Sauce Recipes

ULTIMATE PORK TENDERLOIN WITH MUSHROOM SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour flour onto a work surface. Rinse pork tenderloins, pat dry, and then dredge in flour. Shake off excess flour and season with salt and pepper; some flour may remain.
• Heat oil in a large skillet over medium heat. Add pork to the hot oil and cook until well-browned, 2 to 3 minutes per side. Transfer to a medium baking dish leaving any oil and drippings in the skillet.
• Add onion to the pan drippings and cook over medium-low heat for 5 minutes. Add mushrooms and saute until onion is translucent and cooked, about 5 minutes. Pour the onion-mushroom mixture over the pork.
• Whisk beer and soup mix together in a bowl until well blended. Pour beer mixture into the baking dish, making sure that it both covers and surrounds the pork, mushrooms, and onions. Cover tightly with aluminum foil.
• Bake in the preheated oven until pork is slightly pink in the center and gravy is bubbling, about 1 hour. Remove from the oven and set aside, still covered, to allow it to cook a little bit longer outside of the oven, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK TENDERLOIN WITH SHERRY-MUSHROOM SAUCE

Steps:

• Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F Let stand, covered 5 to 10 minutes while preparing sauce.
• Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules.
• Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce.
• *Shitake mushrooms can be used in place of the regular mushrooms.

PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE

Steps:

• Heat 10 " skillet.
• Add oil.
• Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
• Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
• Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
• Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
• Add meat back to pan, along with herbs.
• Reduce heat, cover and simmer 15 -20 minutes.

PORK TENDERLOIN WITH MUSHROOMS

Steps:

• In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

PORK WITH MUSHROOM SAUCE

Steps:

• Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately.

GARLIC PORK TENDERLOIN WITH MUSHROOM GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
• Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
• Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
• Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
• Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.