One-Pan Pork Tenderloin With Mushrooms

By Ali Slagle

Published Nov. 14, 2023

One-Pan Pork Tenderloin With Mushrooms
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(977)
Comments
Read comments

When pork tenderloin roasts with mushrooms in the same skillet, the results are deeply delicious. The pork’s garlic, rosemary and fennel coating mingles with the crisping mushrooms, which grow rich and savory cooking in a knob of butter — exactly what the lean meat needs. Tearing a variety of mushrooms into ragged pieces creates a mix of textures with little effort. To double the recipe, sear the tenderloins and mushrooms in batches in a skillet, then transfer everything to a sheet pan to roast. Serve with couscous and a green salad.

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Ingredients

Yield:2 to 3 servings
  • 2rosemary sprigs
  • 4garlic cloves, smashed and peeled
  • ½teaspoon fennel seeds (optional)
  • Salt and pepper
  • 1pork tenderloin (1 to 1¼ pounds), silver skin removed (see Tip), meat halved crosswise and patted dry
  • 3tablespoons extra-virgin olive oil
  • 8ounces mixed mushrooms, torn into 1-inch pieces
  • 2tablespoons unsalted butter, sliced
  • 2teaspoons red or white wine vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

365 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 27 grams protein; 520 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Pluck 1 tablespoon leaves from the rosemary sprigs (reserve the rest). Using a mortar and pestle or knife and cutting board, combine the rosemary leaves, 3 garlic cloves, the fennel seeds (if using) and a pinch of salt and pepper. Pound or chop until a coarse paste forms. Season the pork with salt, then coat with the garlic-rosemary mixture. (You can season and refrigerate the pork up to 8 hours ahead.)

  2. Step 2

    Heat the oil in a large, oven-proof skillet over medium-high. Add the pork and scatter the mushrooms around (skillet might be snug). Sear until browned underneath, 4 to 5 minutes. Season the mushrooms with salt and pepper and add the butter, remaining garlic clove and the reserved rosemary sprigs. Flip the pork, stir the mushrooms and spread them to fill the skillet. Roast, stirring the mushrooms halfway through, until a thermometer inserted into the thickest part of the pork registers between 140 and 145 degrees, 10 to 12 minutes.

  3. Step 3

    Transfer the pork to a cutting board to rest at least 5 minutes. Stir the vinegar into the mushrooms and scrape up any browned bits stuck to the bottom of the skillet. Thinly slice the pork and serve with the mushrooms, spooning the pan drippings over top.

Tip
  • To remove the silver skin, a tough connective tissue, without cutting off too much meat, locate the white, shiny membrane and insert your knife at one edge of the silver skin to cut between the skin and the meat, creating a flap to hold onto. Pulling the flap of silver skin tight with your nondominant hand, continue to slice along the length of the skin until you’ve removed and released all the silver skin.

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Ratings

5 out of 5
977 user ratings
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Comments

Richard

The word Roast in Step 2 means to put the skillet into the oven, for 10 or 12 minutes.

Name RFM

Alternative to oven: Instead of cutting the pork into two pieces, slice it into 1 inch coins. Cook these little medallions a couple minutes a side with garlic halved and a sprig of rosemary, remove, add a little more butter or oil, cook mushrooms, add a little marsala, cook until alcohol is gone, add pork back. It’s all stove-top, no oven necessary.

Brooke McMurray

This is fantastic! Might add more mushrooms next time because they cook down a lot. Marinated for 5 hours which I think helped flavor and tenderize the meat.

kristine

Made this tonight and it was knock your socks off delicious! I used cremini mushrooms because that’s what I had and I will definitely be adding this into the regular rotation

RichMSeattle

have made this multiple times. In step 2 I reversed the sear versus sauteing the mushrooms first this helped drive out some moisture so the tenderloin could cook undisturbed for about five minutes before flipping and putting into the oven. Delicious addition of a little red-wine vinegar at the end to the mushrooms. I would agree to add another 4 ounces of mushrooms but be sure to cook long enough to drive off the water to not boil the pork tenderloin.

Sarah

Really easy and delicious! I used Fly By Jing's black vinegar instead of red wine vin and it was exactly to our taste. Toddler loved it all too.

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