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Roasted pork tenderloin with a flavorful herb crust with sautéed mushrooms and creamy gravy!
Pork tenderloin is one of my favorite proteins to make! It’s so tender and juicy, you don’t even need a knife to cut it.
I sear the outside, then roast it in the oven with an Herbs De Provence crust and serve it with a creamy sautéed mushroom gravy over the top.
It’s easy to make and you’ll have dinner in under 30 minutes!
Ingredients
1-2 pound pork tenderloin (mine was 1.3 pounds)
1 pound baby bella mushrooms, sliced (or white)
1 cup chicken stock
1/2 cup white wine (I use Pinot Grigio)
1 clove garlic, minced
1 tablespoon Herbs De Provence
3 tablespoons olive oil
1/2 cup heavy cream
1/4 cup grass-fed butter
Preparation
Preheat oven to 400F.
Heat an oven proof pot, pan or skillet to medium high heat.
Drizzle olive oil over the pork and rub the herbs de provence all over the tenderloin.
Once the pan is hot, sear all sides.
Then put in the oven to finish cooking for about 20 minutes or until it reaches an internal temperature of 145-150F (will continue cooking while tented).
Remove from the pot and tent with foil.
Allow to rest for 10 minutes, while you make the mushrooms.
In the same pot, heat to medium on the stove top and add in your butter, olive oil and mushrooms.
Sauté until they have some good color, should take about 5 minutes or so.
Push the mushrooms to one side of the pan and add in the garlic. Sauté for about 20 seconds, careful not to burn.
Deglaze the pan with white wine, scraping up the brown bits.
Add in the chicken stock and cook for another 5 minutes or until the liquid has reduced.
Stir in the heavy cream and continue cooking while you slice the pork into medallions.
Serve the pork with the mushroom gravy over the top and enjoy!
More Keto and Low Carb pork recipes…
Easy Stir Fry Pork
Thai Red Coconut Curry Pork
Instant Pot Pork Carnitas
Bacon Wrapped Stuffed Pork Loin
Pork Fried Cauliflower Rice
Herb Crusted Pork Tenderloin with Mushroom Gravy - Keto and Low Carb
INGREDIENTS
- 1-2 pound pork tenderloin mine was 1.3 pounds
- 1 pound baby bella mushrooms sliced (or white)
- 1 cup chicken stock
- 1/2 cup white wine I use Pinot Grigio
- 1 clove garlic minced
- 1 tablespoon Herbs De Provence
- 3 tablespoons olive oil
- 1/2 cup heavy cream
- 1/4 cup grass-fed butter
PREPARATION
- Preheat oven to 400F.
- Heat an oven proof pot, pan or skillet to medium high heat. Drizzle olive oil over the pork and rub the herbs de provence all over the tenderloin. Once the pan is hot, sear all sides, then put in the oven to finish cooking for about 20 minutes or until it reaches an internal temperature of 145-150F (will continue cooking while tented).
- Remove from the pot and tent with foil. Allow to rest for 10 minutes, while you make the mushrooms.
- In the same pot, heat to medium on the stove top and add in your butter, olive oil and mushrooms. Sauté until they have some good color, should take about 5 minutes or so.
- Push the mushrooms to one side of the pan and add in the garlic. Sauté for about 20 seconds, careful not to burn. Deglaze the pan with white wine, scraping up the brown bits.
- Add in the chicken stock and cook for another 5 minutes or until the liquid has reduced. Stir in the heavy cream and continue cooking while you slice the pork into medallions.
- Serve the pork with the mushroom gravy over the top and enjoy!
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