Roasted Pork Tenderloin with Garlic Mushrooms and Tomatoes
Elevate your weeknight dinner routine with this Roasted Pork Tenderloin with Garlic Mushrooms and Tomatoes! Tender, juicy pork seasoned to perfection is paired with a medley of savory garlic-infused mushrooms and sweet, roasted cherry tomatoes, all brought together with a rich, buttery balsamic pan sauce. This one-skillet recipe combines easy preparation with elegant flavors, making it perfect for both casual family meals and special occasions. With just 15 minutes of prep and straightforward instructions, this dish delivers restaurant-quality results in under an hour. Serve it as a complete meal or alongside your favorite sides for a dinner that’s sure to impress.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) pork tenderloin
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- 6 cloves (minced) garlic cloves
- 16 ounces (cremini or button, cleaned and sliced) mushrooms
- 2 cups cherry tomatoes
- 1 teaspoon paprika
- 2 teaspoons (chopped) fresh thyme
- 2 tablespoons butter
- 1 tablespoon balsamic vinegar
Instructions
Preheat the oven to 400°F (200°C).
Season the pork tenderloins with 1 teaspoon of salt and 1 teaspoon of black pepper, rubbing the seasoning evenly on all sides.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork tenderloins for about 2-3 minutes on each side until evenly browned. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and reduce the heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they start to release their moisture. Season with the remaining 1 teaspoon of salt, 1 teaspoon of pepper, and the paprika. Stir well to coat the mushrooms in the spices.
Add the cherry tomatoes to the skillet, along with the fresh thyme. Stir everything together and cook for an additional 2 minutes.
Place the seared pork tenderloins back into the skillet, nestling them into the mushroom and tomato mixture.
Transfer the entire skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) on a meat thermometer.
Once cooked, remove the skillet from the oven. Transfer the pork tenderloins to a cutting board and allow them to rest for 5 minutes before slicing.
While the pork rests, add the butter and balsamic vinegar to the skillet and stir into the mushroom and tomato mixture, allowing the butter to melt and create a rich sauce.
Slice the pork tenderloins into medallions and serve alongside the garlic mushrooms and roasted tomatoes. Spoon the pan sauce over the top for extra flavor.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 8644 mg | 376% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 21.5 g | ||
| Protein | 244.0 g | 488% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 191 mg | 15% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 7163 mg | 152% | |
*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.
