- 1.5 lb. pork tenderloin (or pork loin roast)
- 1 tablespoon garlic powder
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 3 tablespoons butter
- 2 cups chicken broth, divided
- 1/2 white onion, chopped
- 1/2 tablespoon minced garlic
- 4 oz. crimini mushrooms, diced
- 1 tablespoon balsamic vinegar
- 1.5 – 2 teaspoons cornstarch
- First, preheat the oven to 400ºF.
- Prepare pork tenderloin. Place spices into a small bowl and mix to combine. Then, gently pat pork tenderloin with the spice rub, covering the pork entirely.
- Heat 3 tablespoons of butter in a large cast-iron skillet over medium/high heat. When the butter is melted and fragrant, sear pork tenderloin for 2-3 minutes on each side.
- Remove pork tenderloin from cast iron and turn the heat down to low/medium. Deglaze the pan with 1.5 cups broth and use a wooden utensil to scrape the brown bits from the bottom.
- Then, add onion, garlic, mushrooms, and balsamic vinegar. Let cook for 3 minutes.
- Turn heat off, place the pork tenderloin back into the cast iron skillet, moving the veggies aside so that they’re surrounding the pork.
- Roast at 400ºF for 10 minutes. Remove from the oven, check the temperature, flip the pork tenderloin over, and bake for an additional 12-16 more minutes or until the internal temperature of the thickest part reaches 145ºF.
- Once the temperature has reached 145ºF, remove the pork tenderloin from the oven and set aside on a large plate to rest.
- Then, prepare the mushroom gravy. Add 1/2 cup (add up to 1 cup) more broth to the cast iron skillet and turn the heat to medium/high. Sprinkle in cornstarch and then continually whisk until thickened.
Nutrition FactsServing Size: 1/4 Calories: 336 Sugar: 3 Fat: 15 Carbohydrates: 13 Fiber: 1 Protein: 39
Keywords: pork tenderloin, pork tenderloin recipe