With only a few minutes of prep, this easy to make pork tenderloin with mushroom bourbon gravy is impressive enough to even serve guests, but without any stress OR fuss.
I specialize in easy pork tenderloin recipes. The following are some of my favorites that I hope will soon become your favorites too: Skillet Pork Tenderloin with Apples and Onions, Lime Marinated Mexican Pork Tenderloin Tacos, and last, but certainly not least, Pineapple Pork Tenderloin.
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Table of Contents Found Here
- The easy ingredient list:
- Kitchen tools and equipment needed:
- How this recipe came to be:
- What is the proper temperature for cooked pork?
- Can other mushrooms be used for the gravy, or even left out altogether?
- How to make Pork Tenderloin with Mushroom Bourbon Gravy:
- Make it a complete meal:
- Printable Recipe Card
- Please comment if you've made this recipe.
The easy ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- Pork Tenderloin
- Salt and Pepper
- Butter
- Onion
- Baby Bella Mushrooms (cremini)
- Olive Oil
- Flour
- Beef Stock
- Bourbon
Kitchen tools and equipment needed:
- Rectangle Baking Dish
- Olive Oil Spray
- Large Skillet
- Mushroom Brush or Paper Towel
- Cutting Board
- Chef's Knife
- Meat Thermometer
- Wooden Spoon or Spatula
- Bench Scraper (optional)
- Measuring Cups and Spoons
- Serving Platter
- Gravy Boat
How this recipe came to be:
Oddly enough this recipe for pork tenderloin with mushroom gravy was inspired by a puzzle on the game show Wheel of Fortune.
Sometimes you just never know where your very best inspiration will be coming from next! LOL!
What is the proper temperature for cooked pork?
There seems to be some debate as to what the proper internal temperature for cooked pork should be. But now because of safer animal health and inspection practices, thankfully, that is changing over time.
Years ago, when people were afraid of contracting trichinosis from eating undercooked pork, pork was to be cooked to an internal temperature of 160-degrees, leaving it white, dry, and completely tasteless.
These days, the safe and proper internal temperature for pork products such as roasts and tenderloins (as recommended by the USDA and The National Pork Board) is 145-degrees Fahrenheit (still slightly pink in color), followed by a three-minute rest before consuming.
This lower internal temperature ensures a more tender and flavorful pork product and a much more enjoyable eating experience.
*Note - ground pork, however, should still be cooked until no signs of pink appear, and a temperature of 160-degrees.
Can other mushrooms be used for the gravy, or even left out altogether?
Sure. If you're not a fan of mushrooms, feel free to leave them out entirely.
Make the roux (cooked flour and butter) in the skillet, but without the mushrooms. Add the stock, and bourbon, and cook over medium heat, stirring occasionally to thicken.
Any mushrooms that are your favorite will work in this recipe. Go wild and have fun!
How to make Pork Tenderloin with Mushroom Bourbon Gravy:
- Preheat oven to 350-degrees.
- Place the pork tenderloin in the baking dish which has been sprayed with olive oil spray.
- Season the pork liberally with salt and pepper.
- Place the tenderloin in the preheated oven for 45 minutes.
- Meanwhile, melt the butter in a large skillet.
- Add the chopped onions and sliced mushrooms.
- Sautee over medium heat for 3-5 minutes, stirring occasionally.
- Add extra virgin olive oil to the skillet and stir.
- Cook and stir the mushrooms and onion an additional 2-3 minutes.
- Add flour to the skillet and stir to coat. Cook an additional 1 minute.
- Season the mushrooms and onions with a touch of salt and pepper.
- Add the beef stock to the pan and stir well.
- Cook, stirring occasionally until the gravy begins to thicken (approximately 5 minutes).
- Turn off the heat and stir the bourbon into the skillet. Stir well.
- Turn the heat back to medium and continue cooking the gravy an additional 2-3 minutes.
- Remove the pork from the oven and allow to sit for 5 minutes.
- Slice the pork tenderloin and place on a platter.
- Spoon the mushroom bourbon gravy liberally over the pork and garnish with fresh parsley (optional).
- Serve the pork tenderloin with additional mushroom bourbon gravy, if desired.
Make it a complete meal:
Roasted Baby Potatoes with Garlic and Herbs from (yours truly) Kudos Kitchen
Roasted baby potatoes are creamy in the center, and golden brown and crispy on the outside. Pair all that deliciousness with a dipping sauce made of mustard, horseradish, and mayonnaise and you have the perfect side dish or even a fun and unusual party appetizer!!
Easy Cheesy Scalloped Potatoes from Girl Heart Food
Homemade Tater Tots from Cooking Carnival
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Sauteed Brussels Sprouts with Candied Bacon from (yours truly) Kudos Kitchen
If you’ve never been a fresh Brussels sprouts fan before this recipe for Sauteed Brussels Sprouts with Sweet & Spicy Candied Bacon just may change your mind!
Kentucky Bourbon Glazed Carrots and Pecans from (yours truly)
The flavor profile of this amazing side dish is incredible!! Add to that the wonderful texture of the pecans and this incredible carrot dish will soon be on a regular rotation at your place. 🙂
Roasted Root Vegetables from She Loves Biscotti
Cherry Chunk Amaretto Ice Cream from (yours truly) Kudos Kitchen
Smooth, creamy, and super flavorful! This no-churn Cherry Chunk Amaretto Ice Cream will soon become your new favorite ice cream flavor!
- Hello Dolly Bars from Back to my Southern Roots
- No-Churn Mint Chocolate Chip Ice Cream from Jenni Field's Pastry Chef Online
- Pork Tenderloin with Mushroom Bourbon Gravy -
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Pork Tenderloin with Mushroom Bourbon Gravy
Ingredients
- 1 2 - 2½ pound Pork Tenderloin
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- 3 tablespoons butter
- ¼ cup finely minced onion
- 1 pint cremini mushrooms baby bella, cleaned and sliced
- 3 tablespoons olive oil
- ¼ cup all-purpose flour
- 2 cups beef stock
- ¼ cup bourbon
Instructions
- Preheat oven to 350-degrees Fahrenheit.
- Place the pork tenderloin in a baking dish that has been sprayed with olive oil spray.
- Season the pork with salt and pepper.
- Roast in the preheated oven for 40-45 minutes, or until a meat thermometer reaches 140-degrees Fahrenheit.
- Meanwhile, melt the butter over medium heat in a large skillet.
- Add the onions, olive oil, and mushrooms, and cook, stirring occasionally for approximately 4-5 minutes.
- Stir in the flour and cook, stirring occasionally for an additional 1-2 minutes.
- Add the beef stock, and increase the heat to medium-high, stirring occasionally as the gravy thickens.
- Turn off the heat and add the bourbon. Stir well.
- Return the gravy to the heat, stirring well, and heat through.
- When the pork has reached an internal temperature of 145-degrees, remove it from the oven and let it sit for 5 minutes before slicing.
- Slice the pork and place on a platter.
- Spoon the mushroom bourbon gravy over the sliced pork and serve immediately.
Nutrition
I sincerely hope you've enjoyed today's delicious pork tenderloin recipe with bourbon mushroom gravy as much as I've enjoyed bringing it to you!!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Denay DeGuzman says
Another must-make recipe! This beautiful pork tenderloin with scrumptious gravy is excellent! My sister-in-law asked for the recipe.
Renée says
Awesome! Glad your family enjoyed it, Denay!
Karen says
what can I use in place of the liquor?? As I'm a recovered alcoholic and use NO LIQUOR OF ANY KIND.
Renée says
Hi, Karen!
Congratulations on your sobriety!
Feel free to either leave the brandy out totally or replace it with apple juice, apple cider, or even pear juice. Those are all tasty substitutions.
I hope this helps.
Take good care,
Renee
Milisa says
Amazing dinner. So simple to prepare and the flavors are outstanding. We will be making this again and again.
Renée says
Glad to hear it, Milisa! Thanks!!