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Peppered Pork with Mushroom Sauce

Using preseasoned pork tenderloin gives us flavorful, quick and satisfying meals without a big mess or leftovers. I have used all flavors of pork tenderloin for this recipe. Making the sauce doesn't take much extra time and results are well worth it. —Jolene Roszel, Helena, Montana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes


  • 2 tablespoons olive oil, divided
  • 1 peppercorn pork tenderloin (1 pound) or flavor of your choice, cut into 3/4-inch slices
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 cup reduced-sodium beef broth


  • In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan.
  • In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes.
  • In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.

Test Kitchen tip
  • Pre-marinated pork tenderloin makes easy work of weeknight dinners. Flavors vary by grocery store, but this versatile sauce will complement most varieties.
  • Nutrition Facts
    3 ounces cooked pork with 1/4 cup sauce: 208 calories, 11g fat (2g saturated fat), 55mg cholesterol, 785mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 21g protein.

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    Average Rating:
    • No_Time_To_Cook
      May 20, 2020

      Loved it and yes, it was really easy. I used the peppercorn tenderloin as specified, and wouldn't change a thing. Served with mashed potatoes and spinach salad.

    • AvidcookGAtoCA
      Jun 2, 2019

      It doesn't get any easier than this! I have made this many times - I call it pork medallions with gravy. This works with plain pork tenderloin also if you don't have the flavor marinated ones. I also like to add a bit on grainy Dijon mustard to the sauce. This is a good basic recipe that lends itself to tweaking. I like to serve this with rice and steamed broccoli or with mashed potatoes and spinach salad. love preparing this on busy nights when I want delicious without a fuss. I also love that it is made in one pan on top of the stove, so no need to heat up the kitchen with the oven. Lynne, Volunteer Field Editor