Pork Tenderloin with Merlot Mushrooms

Elevate your dinner menu with this rich and elegant Pork Tenderloin with Merlot Mushrooms! Perfectly seared and oven-roasted pork tenderloin is paired with a luxurious sauce featuring baby bella mushrooms, fragrant shallots, and a bold splash of Merlot wine. Infused with fresh thyme and finished with a touch of heavy cream, the sauce strikes a perfect balance of earthy, savory, and creamy flavors. This dish is not only restaurant-worthy but also easy to prepare, with a total cook time of just 30 minutes. Ideal for impressing guests or elevating a weeknight meal, this recipe serves four and pairs beautifully with creamy mashed potatoes or buttery green beans. Indulge in the perfect harmony of tender pork and a velvety wine-infused mushroom sauce for a truly unforgettable dining experience!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb pork tenderloin
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz baby bella mushrooms
• 1 medium, finely chopped shallot
• 2 cloves, minced garlic
• 0.75 cup Merlot wine
• 0.5 cup chicken stock
• 0.25 cup heavy cream
• 1 tsp fresh thyme
• 1 tbsp, chopped flat-leaf parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Trim any silver skin from the pork tenderloin and season it evenly with salt, black pepper, and garlic powder.

Step 3

Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.

Step 4

Transfer the skillet to the preheated oven and roast the pork tenderloin for about 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the skillet and let it rest on a cutting board, loosely covered with foil.

Step 5

While the pork rests, return the skillet to medium heat. Add the butter, allowing it to melt, then add the sliced mushrooms. Sauté the mushrooms until they release their liquid and begin to brown, about 5 minutes.

Step 6

Add the chopped shallot and minced garlic to the skillet. Sauté for 1-2 minutes until fragrant and softened.

Step 7

Pour in the Merlot wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.

Step 8

Add the chicken stock and fresh thyme to the skillet, stirring to combine. Simmer for an additional 3-4 minutes to thicken the sauce.

Step 9

Stir in the heavy cream and simmer for another 2-3 minutes. Season with additional salt and pepper to taste.

Step 10

Slice the rested pork tenderloin into medallions and arrange them on plates. Spoon the Merlot mushroom sauce over the pork, and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1208.9g)

Amount per serving	% Daily Value*
Calories	1551.5

Total Fat 90.0g	0%
Saturated Fat 35.7g	0%
Polyunsaturated Fat 4.9g
Cholesterol 441.1mg	0%
Sodium 4015.1mg	0%
Total Carbohydrate 23.4g	0%
Dietary Fiber 4.2g	0%
Total Sugars 9.5g
Protein 125.7g	0%

Vitamin D 52.2IU	0%
Calcium 111.2mg	0%
Iron 8.9mg	0%
Potassium 3515.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 35.8%

Carbs: 6.7%