Pork Tenderloin with Mushrooms

Hoje para Jantar
Pork Tenderloin with Mushrooms


Pork tenderloin is a lean and relatively quick cooking option for everyday dinners. Because it is so lean, you'll want to allow it to marinate for about a half hour to boost the flavor and help ensure it stays juicy during cooking. Here, the pork is drizzled with balsamic vinegar and wine and then seared with a bit of butter and garlic until browned and cooked through, and the marinade is cooked along with the mushrooms and reduced to a sauce.


400 grams pork tenderloin
1 tablespoon pepper (paste)
6 bay leaves (crumbled)
4 garlic cloves (minced)
200 grams Paris mushrooms
1 tablespoon balsamic vinegar
200 milliliters red wine
2 tablespoons butter
150 milliliters olive oil


1Trim fat from pork loin and place on a platter.
2Season tenderloin with pepper paste, bay leaves, garlic and salt.
3Drizzle with balsamic vinegar and wine.
4Marinate for 30 minutes.
5In a frying pan, heat butter and oil.
6Cook meat and garlic over low heat and set aside remaining marinade.
7Clean mushrooms, slice and add to pan with meat and sauté for 2 minutes.
8Add liquid from the marinade and let reduce.
9Serve pork and mushrooms with white rice and salad.
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