When the weather turns cold outside, my mind immediately goes to comfort food and this meal is packed with flavor and mushrooms that will warm your belly and leave you and your loved ones feeling loved! This is a meal my mother has cooked for me over the years and when we go to her house and smell the mushrooms, balsamic vinegar and rosemary simmering on the stove to make the delicious gravy, there is no place I would rather be. I truly think that cooking for our families and loved ones is a great act of service that makes anyone feel loved. I hope you feel the same way as I do about this meal!
The best part about this meal is that you can make it into freezer meals very easily! You can buy the pork tenderloins & freeze them individually. Then put all the rest of the ingredients in a bag and freeze it as well. When it comes time to make it, just follow the directions below and you’ll have a fast and easy gourmet dinner within in half hour!
If you are looking for some side dishes for a delicious gourmet dinner, you can pair our Shaved Brussel Sprouts with Cranberries, Pistachios & Parmesan Cheese.
Our Herb Infused Sun-dried Tomato Quinoa is also a perfect compliment as a side dish. (Pictured below) It’s a simple dish to make when you have a good herb infused olive oil. We used Redstone Olive Oil Co.’s Tuscan Herb olive oil. It’s divine! Check out their website for their full line up of olive oil’s and vinegar’s. www.redstoneoliveoil.com. The owners are fantastic and they ship everywhere! My local store is in Farmington Station so if you live near by you can check it out there too.
Pork Tenderloin with Mushroom Gravy
This is the perfect comfort food dinner for any crowd. It looks gourmet, but is a simple, fast meal that anyone can make!
Ingredients
- 1-2 lb. pork tenderloin
- 3 Tbsp. butter
- Crimini mushrooms (about 2-3 c. diced)
- 3 green onions, chopped
- 1 c. water
- 1 T. balsamic vinegar
- 1/4 t. pepper
- 1/4 t. sea salt
- 1/2 t. rosemary
- 1 t. Better than Bouillion beef base or 2 tsp. Orrington Farms beef broth powder
Instructions
If making for a freezer meal:
- Put Freezer Ziplock bag into a bowl and open to put ingredients inside. Put all ingredients in order listed, except the pork tenderloin. Keep pork separate to freezer in another bag.
- If desired, put the sauce bag inside another bag with the pork tenderloin in it so you can keep them together in your freezer. Just be sure when you take them out to use them that you be careful with the bag that could have raw meat on it. You don’t want to cross-contaminate a cutting board. Just use caution. Then label bag with the following directions:
To prepare pork dinner:
- Thaw pork and sauce in refrigerator for one day. If you forget and don’t have enough time, just add more cooking time until desired temperature for your pork (at least 160, but I pull mine out around 165).
- Put thawed pork tenderloin onto a baking sheet and rub it with a little extra virgin olive oil & sprinkle generously with salt and pepper. Put into a 425 degree oven for 15-20 minutes.
- While the pork is cooking, put all sauce ingredients into a skillet over medium high heat and let the mushrooms cook until tender. If most your liquid absorbs & evaporates, add 1/2-1 c. more water. Stir around to soak up the flavors & bring to a boil. Then thicken with a little Wondra (a flour thickening powder found in the baking aisle) or corn starch or flour. You won’t ned more than a teaspoon or so. Wonder is my favorite because it doesn’t clump and it easily thickens any sauce or gravy.
- When the pork is done and is at least 160-165 degrees, remove from oven and let rest for 10 minutes. Transfer to a serving dish and pour the mushroom gravy over the top for serving.
- I like to serve this dish with our herb infused quinoa and shaved brussel sprouts. Garlic mashed potatoes and any veggie is also another easy side dish.
