Pork Tenderloin with Mushrooms and Onions | Midwest Living

Pork Tenderloin with Mushrooms and Onions

Pork Tenderloin with Mushrooms and Onions

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  • Makes: 4 servings
  • Prep 30 mins
  • Stand 23 mins
  • Bake 15 mins

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You can have this comforting winter supper dish on the table in less than an hour, but it's nice enough to serve to company with steamed veggies and mashed potatoes. The recipes comes from Gunflint Lodge in Grand Marais, Minnesota.


  • 1 pound pork tenderloin
  • 2 eggs, lightly beaten
  • 2 tablespoons water
  • 1/2 cup fine dry bread crumbs
  • 2 tablespoons olive oil or shortening
  • 4 slices bacon, chopped
  • 2 large onions, halved and thinly sliced
  • 8 ounces sliced fresh mushrooms
  • 1/2 cup beef, chicken or vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground black pepper


  1. Trim fat from meat. Cut meat crosswise into 1-inch slices. In a shallow dish, combine eggs and water. Place bread crumbs in another shallow dish. Dip meat slices into bread crumbs to coat all sides. Dip meat slices into egg mixture. Dip again in bread crumbs to coat all sides. Let slices stand at room temperature for 20 minutes.
  2. In a large, heavy skillet, heat oil over medium-high heat. Cook pork slices for 3 minutes, turning once halfway through cooking. Remove meat from skillet to a 9x9x2-inch baking pan or a 9- to 10-inch metal pie pan. Drain any fat from skillet.
  3. In the same skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain. Add onions to hot pan drippings, stirring to scrape up browned bits. Cook for 8 minutes, stirring occasionally. Add mushrooms; cook and stir for 2 minutes more. Add bacon, broth, salt, oregano and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes or until liquid is reduced by half, stirring to scrape up browned bits. Spoon onion mixture over meat in pan.
  4. Bake, uncovered, in a 425 degrees F oven about 15 minutes or until meat is slightly pink in center and an instant-read thermometer registers 145 degrees F. Remove from oven. Let stand for 3 minutes.

Nutrition Facts

(Pork Tenderloin with Mushrooms and Onions)

Servings Per Recipe 4, chol. (mg) 176, Niacin (mg) 10, Fat, total (g) 17, Riboflavin (mg) 1, Trans fatty acid (g) 0, sat. fat (g) 4, cal. (kcal) 374, vit. A (IU) 146, Potassium (mg) 821, carb. (g) 19, Thiamin (mg) 1, pro. (g) 34, vit. C (mg) 6, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 1, Monounsaturated fat (g) 9, Folate (µg) 36, sugar (g) 5, sodium (mg) 797, iron (mg) 3, fiber (g) 2, calcium (mg) 61, Pyridoxine (Vit. B6) (mg) 1

Comments (1)

dsdelan wrote:
I made this pork tenderloin recipe for Super Bowl Sunday dinner along with mashed potatoes and green beans as shown in the photo. I will definitely make this recipe again. I would make one suggestion. Be sure the onions, bacon, and mushrooms are chopped and ready to go in order to keep on track with the timing of the recipe. This is a keeper.

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