One Pan Pork Tenderloin with Mushrooms
Recipe Date:
September 1, 2024
Serving Size:
3
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 rosemary sprigs
- 4 garlic cloves, smashed and peeled
- 1/2 tsp fennel seeds
- salt & pepper
- 1 pork tenderloin, skin removed, halved crosswise and patted dry
- 3 tbsps extra-virgin olive oil
- 8 ozs mixed mushrooms
- 2 tbsps unsalted butter
- 2 tsps red wine vinegar
Directions
Tasting notes: Pork tenderloin is a great meat to pair with Pinot and then when you enhance the flavors with mushrooms and herbs, it's a perfect pairing!
Serena's tips: Skip the roasting in the oven and just finish it on the stove.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1024801-one-pan-pork-tenderloin-with-mushrooms
Recipe courtesy of Ali Slagle for the New York Times. Photo courtesy of David Malosh for the New York Times.
