Best Braised Pork Tenderloin With Mushrooms Recipes

Braised Pork (Tenderloin) With Mushrooms image

Provided by kitchendiva

Categories Pork

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs pork loin, trimmed
1/4 lb fresh mushrooms, trimmed and sliced
2 tablespoons cooking oil
1 cup chicken broth
1/2 teaspoon crushed summer savory
1 tablespoon minced onion
2 tablespoons port wine
1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Preheat oven to 300°F.
Lightly grease 1 1/2-quart casserole.
Cut pork into 2 x 1/2 inch strips, cutting at right angle to the grain of meat.
Dredge meat in seasoned flour.
Heat oil in large frying pan over medium-high heat.
Add meat and cook until well browned.
Remove meat to prepared casserole.
Cook mushrooms in same frying pan, adding another tablespoon of oil if necessary.
When browned, transfer to the casserole.
Add chicken broth and wine to frying pan.
Scrape up any remaining bits of meat.
Add summer savory and onion.
Simmer for about 2 minutes, then pour over meat and mushrooms.
Cover and bake for about 45 minutes, or until meat is very tender.
Serve with hot cooked rice or noodles.

Nutrition Facts : Calories 681.9, Fat 39.3, SaturatedFat 12.1, Cholesterol 136.1, Sodium 870.3, Carbohydrate 26.5, Fiber 1.3, Sugar 1.4, Protein 50.5

Pork, Mushroom, and Artichoke Fricassee image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 11

1 pork tenderloin (1 pound), cut into 2-inch rounds
Kosher salt and freshly ground pepper
1/4 cup unbleached all-purpose flour
3 tablespoons unsalted butter
8 ounces mixed-mushroom blend (sliced, if large)
1 tablespoon minced garlic (from 2 cloves)
1 tablespoon Dijon mustard
2 cups low-sodium chicken broth
1 can (15 ounces) artichoke-heart quarters, drained (about 1 cup)
1/4 cup heavy cream
Chopped flat-leaf parsley, for serving

Steps:

Pound pork between sheets of plastic wrap to 1/8 inch thick. Season with salt and pepper; dredge in flour, shaking off excess. Heat 1 tablespoon butter in a large skillet over medium-high. Add half of pork in a single layer and cook, flipping once, until browned, 2 to 3 minutes. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork; transfer to plate.
Add remaining 1 tablespoon butter and mushrooms to skillet; season with salt. Cook, stirring occasionally, until golden, about 8 minutes. Add garlic; cook, stirring, 1 minute more. Stir in mustard and broth; cook until reduced by half, 10 minutes. Stir in artichoke hearts and cream. Return pork and any juices to skillet; cook until thickened slightly, about 3 minutes. Stir in parsley; serve.

Pork Tenderloin With Mushroom Pan Sauce image

Provided by Irmgard

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 large shallots, finely chopped
8 ounces cremini mushrooms, sliced
1/4 teaspoon dried thyme
1 pinch salt
1 pinch ground black pepper
1/4 cup white wine
1 cup chicken broth
1 tablespoon butter, softened
1 tablespoon all-purpose flour
3 tablespoons fresh parsley, chopped

Steps:

Sprinkle the pork with salt and pepper.
In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
Saute the shallots until softened, about 3 minutes.
Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
Add the wine and cook until evaporated, stirring and scraping up any brown bits.
Add the broth and cook for 5 minutes.
Mix the butter with the flour and add to the sauce along with the parsley.
Simmer, stirring, until thickened.
Stir any juices from the pork into the sauce.
Serve with the pork.