Herb Rubbed Pork Tenderloin in Red Wine Mushroom Sauce

This herb rubbed pork tenderloin recipe is cooked in a red wine mushroom sauce for an elegant, hearty, scrumptious dish that’s actually very easy to make!

Looking for a new dish to make that’s both easy and elegant? This pork tenderloin recipe is just what you’re looking for!

Lean pork tenderloin is rubbed with garlic and herbs, then roasted in a red wine mushroom sauce for a dish that’s full of flavor!

Serve it with Mashed Sweet Potatoes, Creamy Cheesy Polenta, Twice Baked Blue Cheese Rosemary Mashed Potatoes or Butternut Squash Risotto for a completely delicious and impressive dinner!

Ingredients

• 1 lb boneless pork tenderloin
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tbsp fresh chopped rosemary
• 2 tbsp fresh chopped thyme (divided)
• 1 tbsp steak seasoning
• 3 cloves garlic (crushed) + 3 cloves garlic (minced)
• 1 lb crimini or baby bella mushrooms (sliced)
• 1 shallot (thinly sliced)
• ¾ cup red wine
• 3 tbsp butter (chopped)

Preheat the oven to 400° F. Brush the tenderloin on all sides with the balsamic vinegar and olive oil.

In a small bowl, combine the rosemary, 1 tbsp thyme, steak seasoning and 3 cloves crushed garlic.

Rub this mixture on the pork tenderloin in a large baking dish.

Add the mushrooms, 3 cloves minced garlic, shallot, red wine & remaining 1 tbsp fresh chopped thyme to the baking dish around the pork tenderloin.

Top with the butter.

Place in the oven for 20-25 minutes or until the internal temperature of the pork reaches 160° F.

Slice the pork tenderloin and serve topped with the red wine mushroom sauce.

I love this recipe because of it’s simplicity to make, yet complexity of flavors.

I’ve been using pork tenderloin to make pulled pork for years, but this recipe is a totally new way to use the lean and healthy cut of meat!

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Herb Rubbed Pork Tenderloin in Red Wine Mushroom Sauce

This herb rubbed pork tenderloin recipe is cooked in a red wine mushroom sauce for an elegant, hearty, scrumptious dish that's actually very easy to make!

Servings: 4 people

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Author: Whitney Bond

Course: Main Course

Cuisine: Italian

Ingredients

½1x2x

• 1 lb boneless pork tenderloin
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped - divided
• 1 tbsp steak seasoning
• 6 cloves garlic, divided - 3 crushed & 3 minced
• 1 lb baby bella mushrooms, sliced
• 1 shallot, thinly sliced
• ¾ cup red wine
• 3 tbsp butter, chopped

Instructions

• Preheat the oven to 400° F.
• Brush the tenderloin on all sides with the balsamic vinegar and olive oil.
• In a small bowl, combine the rosemary, 1 tbsp thyme, steak seasoning and 3 cloves crushed garlic.
• Rub this mixture on the pork tenderloin in a large baking dish.
• Add the mushrooms, 3 cloves minced garlic, shallot, red wine & remaining 1 tbsp fresh chopped thyme to the baking dish around the pork tenderloin.
• Top with the butter.
• Place in the oven for 20-25 minutes or until the internal temperature of the pork reaches 160° F.
• Slice the pork tenderloin and serve topped with the red wine mushroom sauce.

Nutrition Facts

Serving 2gCalories 330kcal (17%)Carbohydrates 11g (4%)Protein 27g (54%)Fat 16g (25%)Saturated Fat 7g (35%)Cholesterol 96mg (32%)Sodium 147mg (6%)Potassium 1071mg (31%)Fiber 1g (4%)Sugar 3g (3%)Vitamin A 485mg (10%)Vitamin C 8mg (10%)Calcium 76mg (8%)Iron 3.1mg (17%)

Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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