Pork Tenderloin with Mushroom Bourbon Gravy
With only a few minutes of prep, this easy to make pork tenderloin with mushroom bourbon gravy is impressive enough even to serve guests, but without any stress or fuss.
Servings: 8
Calories: 139kcal
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
Serving: 1serving | Calories: 139kcal | Carbohydrates: 7g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 742mg | Potassium: 393mg | Fiber: 1g | Sugar: 2g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg