Garlic Pork Tenderloin with Mushroom Gravy


  • kosher salt to taste
  • ground black pepper to taste
  • 2 (1 pound) pork tenderloins
  • ¾ cup butter
  • 6 cloves garlic, minced
  • 1 (16 ounce) can sliced mushrooms, drained
  • 1 tablespoon balsamic vinegar
  • 1 (14 ounce) can chicken broth, or as needed
  • ¼ cup all-purpose flour
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).


  • Step 2

    Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9×13-inch baking dish.

  • Step 3

    Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.

  • Step 4

    Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.

  • Step 5

    Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.

  • Step 6

    Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.

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