This juicy, tender roasted pork tenderloin is smothered in a red wine and mushroom sauce. I love when recipes sound fancier than they are, and this pork tenderloin recipe falls right into that category.
Fast and Easy Pork Tenderloin
I also have been on a pork tenderloin kick lately; it’s harder to dry it out unlike chops, it’s as good as a roast for slicing, it’s very, very tender when cooked to the right temperature and the mild taste matches almost anything you want to pair it with.
You could do two smaller roasts as well, there is a lot of sauce to begin with! I find that the largest pork tenderloins are at Costco. For this recipe you can use anywhere from 1-3 tenderloins.
This is a GREAT cheater recipe using that brown gravy mix! Readers have made this recipe for when company is over – and it’s always a hit with guests!
- pork tenderloin – thicker tenderloins tender to cook nicer and not dry out in the middle
- garlic powder
- butter – try not to use salted as there are a lot of salty ingredients in this
- black pepper
- red wine – something on the drier side and not a sweet blend works the best
- beef broth – low sodium works if you are trying to cut salt
- sliced fresh mushrooms
- brown gravy mix -low sodium works if you are trying to cut salt
- Sprinkle the garlic and pepper over the tenderloin, then melt the butter in a pan. When it’s nice and hot, quickly sear the tenderloin on all sides.
- Open your red wine and pour yourself a glass. I used a pinot noir, I think most drier reds will work just fine with this recipe.
- Place your seared roast in a baking pan. Add in the mushrooms around the roast.
- Mix the wine, beef broth, and gravy mix together.
- Pour the red wine mix over the pork.
- Place in a 350 degree oven and cook until the internal temperature reaches 160. Pull it out of the oven and remove the roast. Cover it on the plate with foil to keep the heat in.
- Pour the remaining sauce into a pot and thicken the gravy.
- Serve, and enjoy!
The packet of brown gravy in this recipe is a busy cook’s secret weapon! It adds a great brown gravy flavor that matches the red wine and the mushroom flavors and also thickens the sauce at the same time. You can always leave it out if you want, simply thicken the thinner drippings at the end of the roast but you will miss a depth of flavor.
The mushrooms cook in the sauce, the larger the mushrooms the more water content they will add, so you might have the thicken the sauce at the end. They add SO much flavor you want them to cook in the sauce.
Pin this recipe to your PORK RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Red Wine and Mushroom Pork Tenderloin
Juicy, tender roasted pork tenderloin that is smothered in a red wine and mushroom sauce. You can make anywhere from 1-3 tenderloins for this recipe depending on their size.
- Prep Time
- 12 minutes
- Cook Time
- 30 minutes
- Total Time
- 42 minutes
- Karlynn Johnston
- 2-3 pounds tenderloin
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
- 1 teaspoon pepper
- 1 cup red wine
- 1 cup beef broth
- 1 cup sliced white mushrooms
- 1 packet brown gravy mix or 1 cup prepared gravy
Cornstarch Slurry (if needed)
- 1 tablespoon corntarch
- 1/4 cup cold water
Preheat your oven to 350 °F .
Sprinkle the garlic and pepper over the tenderloin(s), then melt your butter in a pan. When it's nice and hot, quickly sear the tenderloin on all sides.
Open your red wine and pour yourself a glass. Place your seared roast(s) in a baking pan or skillet. Place the mushrooms around the tenderloin in the pan.
Mix the wine, beef broth, and gravy mix together.
Pour the red wine mix over the pork.
Place in the oven and cook until the internal temperature reaches 145 °F.
Pull it out of the oven and remove the roast(s). Cover it on the plate with foil to keep the heat in.
Pour the remaining sauce into a pot to make a gravy. You can bring it to a boil and boil off the excess liquid to thicken, or you can make a cornstarch slurry. Whisk together the slurry ingredients and then whisk into the gravy to thicken, Cook for a few minutes until thickened, then remove.
Slice the tenderloin then serve with the gravy.
- You can use 1-3 tenderloins in this recipe, just sprinkle them all with pepper and garlic, and sear. Cook them together in the pan.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.