Delicious Pork Tenderloin with Mushrooms, Carrots and Onions
Pork Tenderloin is one of my favorite things to cook. It is so versatile; you can roast it, slow cook it- the options are endless. For this Pork Tenderloin with Mushrooms, Carrots and Onions recipe, I used my “go to” marinade mixture but it was the first time I used it with the mushrooms, carrots and onion.
It was absolutely and tastes even better once it’s reheated. The sandwiches you can make out of the leftovers are absolutely delicious too!
1 Cup Olive Oil
3/4 Cup Low-Sodium Soy Sauce
1/3 Cup Light Brown Sugar
1 Garlic Clove, minced
1 Tbsp Dried Rosemary
1 Tbsp Dried Thyme
1 Tsp Sage
2 Tsp Chili Powder, optional
2 Tsp Paprika, optional
4 Garlic Cloves- 2 Sliced, 2 left whole
1 Large Onion, cut in half then sliced
3-4 Cups White Mushrooms, chopped
2 Large Carrots, peeled and chopped
3 Pork Tenderloin, about 1-1½ lbs each
Salt and Pepper
1 Tbsp Olive Oil
2 Tbsp Butter (Optional)
Preheat oven to 350° F.
In a bowl, mix the first 11 Ingredients together; set aside.
Cut a few slits on each pork tenderloin. Insert a piece of the sliced garlic clove into each slit. Rub salt and pepper onto each tenderloin.
If you have time, pour the mixture you made onto the pork and allow it to marinade for at least a couple of hours. It will add moisture and flavor to the pork, but it is not mandatory. If you decide not to, rub a bit of olive oil onto the tenderloins instead. This will help achieve a nice golden brown sear later on.
In a heavy pan, heat the oil and butter. When hot, add the onion. Once the onion is tender, add the mushrooms and stir until browned. Add the 2 whole garlic cloves and carrots. Stir everything together until fragrant. Transfer everything into a large roasting pan. Keep warm.
In the same pan that you used for the mushrooms, carrots and onions, sear each side of the pork tenderloins until golden brown; about 2-3 minutes on each side, over medium heat.
Place the pork on top of the mushrooms, carrots and onions in the roasting pan. Add the olive oil, soy mixture, if you did not use it as a marinade earlier.
Cover the pan with tin foil, and roast in the overn for 45-60 minutes.
Remove from the oven and allow the pork to rest.
Serve with the mushrooms, carrots and onions on the side with all of the juices poured on top.
Refrigerate any leftovers. It will taste even better after sitting together overnight! The juices will be reabsorbed and it tastes absolutely delicious.
I cooked three tenderloins at once to save time. If you prepare one, cooking time and amount of each ingredient will need to be altered.
I have tried making pork with apples like I have seen suggested, but I did not enjoy it very much. I would like to try something different next time so please comment with your favorite pork recipes, share links, etc! Let me know how I should make it next!