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.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Pork Tenderloin with Mushroom Gravy is available at the end of this post.
The easy ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- Pound Pork Tenderloin
- Salt and Pepper
- Butter
- Onion
- Baby Bella Mushrooms (crimini)
- 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!
The step-by-step photo instructions for making 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.
- Sautée 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.
What to serve along side this delicious pork tenderloin:
- Roasted Baby Potatoes with Garlic and Herbs (pictured below) by (yours truly) Kudos Kitchen
"These 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!! YUM!!"
- Easy Cheesy Scalloped Potatoes from Girl Heart Food
- Homemade Tater Tots from Cooking Carnival
- Sauteed Brussels Sprouts with Candied Bacon (pictured below) 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!"
- Honey Glazed Carrots from My Organized Chaos
- Roasted Root Vegetables from She Loves Biscotti
- Cherry Chunk Amaretto Ice Cream (pictured below) 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! I guarantee it!"
- 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 (pictured below) THIS IS THE PLACE!!
Below is the printable recipe card along with the nutritional information and instructions for making for today’s Pork Tenderloin with Mushroom Bourbon Gravy.
⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
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 this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!
Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!
This post may contain affiliate links which won’t change your price but will share some commission.
As an Amazon Associate, I earn from qualifying purchases. When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.
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!
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!!