Herb Crusted Pork Tenderloin with Sauté Mushrooms

2.3/5 rating (4 votes)
Herb Crusted Pork Tenderloin with Sauté Mushrooms

This is a favorable meal and adding a little wine to the mushrooms made this meal extra special. You can also make a pan gravy with the mushroom. There are so many ways to enjoy a pork tenderloin and with a herb crust and sauté mushrooms. So yummy! Love Italian food..



  • 2 pound pork tenderloin
  • 1 tablespoon sea salt
  • 1 tablespoon olive Oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 package of sliced bella mushrooms
  • 1 tablespoon unsalted butter
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup red dry wine


  1. In a small bowl combine all ingredients. Place the pork loin in a large shallow bowl and add the herb mixture. Rub all over the pork loin. Cover and let marinade for at least 30 minutes or up to 2 hours.

  2. Heat oven to 425 degrees F.

  3. Place the pork loin on a rack in a roasting pan. For 30 minutes or at a temperature of 155 degrees and let sit covered for 15 minutes.

  4. In a large sauté pan add butter, mushrooms, salt and pepper. Let sauté for 10 minutes, then add wine and reduce. Keep on low until ready to serve with pork.

  5. Slice pork on a platter and add mushroom.

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