Pork Tenderloin With Mushroom-Herb Sauce (LS)

Prep Time
Cook Time
Ready In

Recipe: #29050

February 16, 2018

"This recipe is low sodium (LS) or can be sodium free (SF). But feel free to add desired amount salt . Sodium content per serving is 124g."

Original is 6 servings


  • Serving Size: 1 (254.9 g)
  • Calories 606.2
  • Total Fat - 47.6 g
  • Saturated Fat - 18.9 g
  • Cholesterol - 148.6 mg
  • Sodium - 346.5 mg
  • Total Carbohydrate - 5 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.4 g
  • Protein - 37.9 g
  • Calcium - 39.9 mg
  • Iron - 5.1 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 400F.

Step 2

Trim any excess fat from pork tenderloin and sprinkle with black pepper.

Step 3

Heat oil to medium-high in an ovenproof pan; sear meat on all sides, then place in the oven to cook for at least 20 minutes.

Step 4

In the meantime, prepare the sauce.

Step 5

Heat a saucepan to medium-high and add the butter and mushrooms.

Step 6

When they release their liquid, add the flour and cook for 5 minutes, stirring to make sure the flour does not burn.

Step 7

Add the chicken broth and cream, whisk in the lemon juice, and bring to a boil.

Step 8

Lower heat and simmer until the sauce is reduced by half, then add the herbs and continue to cook 5 minutes or more until the sauce thickens.

Step 9

Reduce heat to just enough to keep the sauce warm.

Step 10

When the meat has cooked through, remove from the pan and allow to stand for 5 minutes.

Step 11

To serve, slice the meat into thin rounds and arrange them on a plate, then smother them with the sauce.


No special items needed.

6 Reviews


This is Best of Stuff! The sauce is Fabo and the pork came out perfectly tasty and tender. When food is this good, I think you need a referee to control you from not eating the whole thing and I needed that referee. I thought we'd have plenty for the next day, but there's barely enough. Thanks so much, Luvcookn, for sharing. Made it for Billboard tag game.


review by:
(10 Apr 2022)


Very tasty and tender roast with the addition of salt. We loved the sauce! I doubled it to have enough to drizzle over our brown rice. Our plates were empty and our tummys full when dinner was done. Five stars all the way!


review by:
(10 Jun 2021)


10 stars! I can't believe it took me so long to discover this recipe. Loved the cooking method (used my cast iron skillet). I only used half the amount of pork, but made the full amount of sauce so we could use it on the pasta. The sauce really makes this dish. I used sliced mushrooms. I plan on making the sauce for chicken, also. Loved the addition of the sage.


review by:
(26 May 2021)


The gravy is delicious, and the meat is so tender. Great combination of flavors in these chops! Will be making them again.


review by:
(5 Apr 2019)


This was so darn good...yes it needed salt...but not much...of course the hubby over salted his...and he wanted to know if it was Campbell's mushroom soup...I can't take that man anywhere...the white sauce comes out amazingly good...and the pork was so tender...plus the directions were spot on...this is a keeper...made for Billboard tag game...


review by:
(10 Oct 2018)


This is very good but we cooked the pork a bit longer than indicated and skipped the sage. Served with noodles. Thanks for sharing!


review by:
(14 May 2018)

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