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Roasted Pork Tenderloin With Mushroom Pan Sauce

How to cook a Juicy Pork Loin


  • 3 tablespoons Olive Oil
  • 2 10-12 ounce pork tenderloins
  • Kosher Salt
  • Black Pepper freshly cracked
  • 2 Shallots finely chopped
  • 1 cups Chicken Broth
  • 2 tablespoons flat-leaf parsley chopped


  • Preheat oven to 375 F. In a large skillet, heat 1 tablespoon oil over medium heat.
  • Season pork with salt and pepper, and sear in the skillet, turning on all sides, until browned. Transfer pork to baking sheet (keep the skillet for the mushrooms) and roast for 12 to 15 minutes, until temperature registers 145 F.
  • Meanwhile, heat 2 tablespoons of oil in the skillet and cook the shallots and mushrooms until softened. Add the chicken broth and simmer until reduced, about 3 minutes. Cover and remove from heat.
  • When pork is roasted, transfer to a cutting board and allow to rest for 8 minutes.
  • Slice on an angle and top with mushroom pan sauce and parsley.