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Peppered Pork with Mushroom Sauce

Total Time

Prep/Total Time: 30 min.

Makes

servings

Using preseasoned pork tenderloin gives us flavorful, quick and satisfying meals without a big mess or leftovers. I have used all flavors of pork tenderloin for this recipe. Making the sauce doesn't take much extra time and results are well worth it. —Jolene Roszel, Helena, Montana
Peppered Pork with Mushroom Sauce Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 peppercorn pork tenderloin (1 pound) or flavor of your choice, cut into 3/4-inch slices
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 cup reduced-sodium beef broth

Directions

  1. In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan.
  2. In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes.
  3. In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.

Test Kitchen tip
  • Pre-marinated pork tenderloin makes easy work of weeknight dinners. Flavors vary by grocery store, but this versatile sauce will complement most varieties.
  • Nutrition Facts

    3 ounces cooked pork with 1/4 cup sauce: 208 calories, 11g fat (2g saturated fat), 55mg cholesterol, 785mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 21g protein.

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