SAN DIEGO — My Mother-in-Law, Marion Bowman loved this meal on our Sunday family dinners! It is simple, easy, full of flavor, and best served with Buttermilk Mashed Potatoes.
Roasted Pork Tenderloin
- 1.5 - 2 lb. Pork tenderloin
- 1 tsp Kosher Salt
- ½ tsp Cracked pepper
- ½ stick of Butter
- 2 tbsp Garlic, minced
- 2 - 3 Sprigs of fresh
- Oregano
- Thyme
- Basil
- Italian Parsley
- Sage
- Canola oil for searing
Sauteed Mushrooms
- 2 cups Cremini mushrooms, sliced
- 2 tbsp Italian parsley, chopped
- 2 tbsp Olive Ooil
- 2 tbsp Butter
- 2 tbsp Garlic, minced
- ¼ cup Red wine (optional)
Preheat oven to 425°, trim silver skin off the top of the tenderloin, and season with Kosher salt and pepper. Heat a cast iron or heavy fry pan to a medium-high heat, add 1 tbsp. olive oil and sear tenderloin on all sides for 2 minutes each.
Set aside the pan and drippings to sauté the mushrooms. Place tenderloin on a large piece of tin foil large enough to fold over, top with herbs and butter, fold, place in a baking pan and bake for 12 - 15 minutes.
While the pork cooks sauté the mushrooms in the same pan the tenderloin was seared in. On medium high heat add 1 tbsp. olive oil, mushrooms and garlic, sauté for 3 to 4 minutes and then add the red wine if desired.
Reduce heat to medium and continue to cook for another 4 to 5 minutes, add parsley and nutter, stir in and shut off the heat.
Once the tenderloin is done allow it to rest for at least 5 minutes, save the juices in the tin foil, slice the tenderloin across the grain, top with the mushrooms and Au Jus.
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