Pork Tenderloin with Mushroom Madeira Sauce
This pork tenderloin is flavorful and oven roasted to perfection. Topped with a Mushroom Madeira Sauce, you won't be able to resist.
Servings: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1 tbs Dijon mustard
- ½ tsp garlic powder
- ½ tsp oregano
- 1 tsp rosemary
- 3 tsp oil plus more for pan searing
- 1 tsp kosher salt
- ½ tsp black pepper
Mushroom Madeira Sauce
- ½ lb fresh mushrooms sliced medium thick
- ½ medium yellow onion chopped
- ½ cup water or broth
- ¼ cup Madeira wine
- 2 tbsp butter
- 1 tbsp all purpose flour
- salt and pepper to taste
- parsley for garnish
Instructions
- Preheat oven to 400˚F.
- Trim tenderloin of fat and any silver skin, then pat dry with a paper towel. Salt and pepper all sides of the pork tenderloin.
- In a small bowl, mix together Dijon mustard, oil, oregano, rosemary, and garlic powder. Brush the Dijon mustard rub over the tenderloin on both sides, pressing in the salt and pepper.
- Heat 1 Tbsp oil over med-high heat in a large oven-safe pan. Once oil is hot, add pork penterloin and brown on all sides or about 5-6 minutes total.
- Place in the oven and bake covered with aluminum foil at 400˚F for 20 mins, or until center of pork registers 145˚F - 150˚F.
- Remove from oven and transfer tenderloin in a separate dish. Drain most of the pork drippings from the pan, leaving enough to cook mushrooms and onions.
- Over medium heat in the same pan used to cook pork tenderloin, add mushrooms and onions and cook until tender.
- Remove mushrooms and onions and add butter to the pan. As soon as the butter melts, whisk in flour until a smooth paste forms. Add water or broth, Madeira wine, and cooked mushrooms and onions.
- Bring sauce to a low simmer for 5 minutes or until it has a sauce consistency, wisking frequently.
- Slice tenderloin into 1" thick slices and top with Mushroom Madeira Sauce. Enjoy warm.
Notes
* Let pork tenderloin rest about 5 minutes before slicing. This will help preserve the juices and will prevent from dried out meat.
