Red Wine & Mushroom Pork Tenderloin

5 from 27 votes
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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.

This would be excellent served with Instant Pot mashed potatoes, and even Instant Pot corn on the cob! I am all about using my pressure cooker when the weather is hot!

Red Wine & Mushroom Pork Tenderloin in a skillet

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


raw pork tenderloing, mushrooms, gravy, red wine, beef broth, butter, salt and pepper on a white marble board


  • 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.

Happy cooking!



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Juicy, tender roasted pork tenderloin that is smothered in a red wine and mushroom sauce.

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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.
5 from 27 votes
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.

Recipe Notes

  • 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.

Nutrition Information

Serving: 6g, Calories: 257kcal, Carbohydrates: 4g, Protein: 32g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 98mg, Sodium: 484mg, Potassium: 717mg, Sugar: 1g, Vitamin A: 85IU, Vitamin C: 0.3mg, Calcium: 15mg, Iron: 1.8mg

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.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Mushrooms Pork Pork tenderloin

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Merideth says

    Could you cook some red potatoes along side this? In the same roasting pan and at the same time?

  2. Sandra Dmc says

    Is there anything I can substitute for the wine? We can’t have have alcohol
    Thank you! I love your recipes

    • holly C says

      i dont use wine either….i just add more broth,or tomato juice. tomato juice is my “go-to” if i have any, because its acidic like the wine. ive tried subbing vinegar in a beef stew & ruined it, so i really dont suggest it

  3. Steven says

    Perhaps it’s too late to offer a comment. But folks: don’t use a commercial dry brown sauce mix in this recipe. Make it yourself; it’s quick, easy and unbelievably better than the grayish gunk from a package. I tweaked James Beard’s recipe . . . The result was delish.

  4. Danielle Porter says

    Absolutely delicious…only complaints…needs more mushrooms! Will definitely make this again! Thanks for sharing!

  5. Debra says

    How long approximately in the oven do you cook?do not have a thermometer!

    • CHERYL says

      BUY ONE!!!!!!! It is a must have utensil for the kitchen!

  6. Catherine says

    hello!! i am wondering if you could make this recipe in a crock pot (instead of the oven). would anything change in terms of preparation/cooking times, etc…? thanks so much! love your site and recipes!! 🙂

  7. Duane says

    Would you please advise us on which red wine is best for this recipe? A merlot,pino noirr,Cabernet( sorry for spelling) Thanks

  8. Bonnie Meccia says

    OMG!! Made this tonight for supper. I make a good pork tenderloin roast but this was awesome. Tenderloins were perfectly cooked and perfectly tender. Will definitely make again. Thank you for a delicious and different way to make pork tenderloin.

  9. abigail says

    Sounds Wonderful! I’d rather not use packet ingredients for gravy .. do you have a gravy recipe suggestion for this recipe? Thx!

    • Karlynn Johnston says

      You can add in a bit of browning sauce, this isn’t a traditional pork roast where you are going to have drippings (and tenderloin had hardly any fat for drippings). This works the best with the package to add flavoring.5 stars

  10. Joan Bellanger says

    Will this work with a Boston Butt Roast… I don’t see wine in any of the recipes I’ve seen…I like cooking with wine

    • Karlynn Johnston says

      Hi Joan,

      You bet! You’ll have to cook it a lot longer until the Boston butt roast falls apart and shreds but it will have a great gravy by the end of it!5 stars

  11. Marla Gutermuth says

    Holy Mother of Pork!!!!! Just pulled this out of the oven tasted the pork and gravy and all I can say is this was absolutely wonderful Karlynn!!! When I think of all the work I have gone to in the past and wound up with something not even approaching the lusciousness of this recipe. Wowza – thanks so much Karlynn for such an easy and delectable pork roast. I was looking for something for an upcoming dinner party and the search is over.5 stars

  12. Marla Gutermuth says

    This sounds terrific Karlynn – I just reviewed dozens of recipes but yours sounds the best. I’m going to make it for my next dinner party. Thanks so much – Marla

    • Deb says

      I’ve read this a few times. Looks delish! But am I missing the part where you add the mushrooms? Please advise. Thanks!

      • jeanne says

        i would fry them up & add to the gravy…whenever i put mushrooms on top of meat, they dry out. or maybe put whole mushrooms around the roast in the pan. i am dying to try this!

      • Karlynn Johnston says

        Hhaha my Mom just called asking me the same thing! Missed writing it in. Add them in around the roast, they will cook in the red wine sauce!5 stars

      • Cheryl Tobin says

        TeeHee, but it looks like you didn’t get past open the wine and pour yourself a glass.

      • Catherine says

        Hi there – can you also do this on a crock pot? Thx

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