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This Pork Tenderloin with Mushroom Madeira Sauce recipe screams flavor, and is surprisingly easy to make in only one pan! The pork tenderloin in this recipe is flavored to perfection with a Dijon mustard rub. Trust me, it’s absolutely divine! This gives the pork tenderloin a very flavorful crust. It is first pan seared, then oven roasted for only 20 minutes, resulting in a delicious crust and a tender and juicy center. The dish is finished off with an incredibly easy Mushroom Madeira sauce that is made in the same pan! You will feel as if you are eating at a 5-star restaurant with minimal clean up in your kitchen!
Why I love the dish..
- Requires one oven safe pan
- Unique, restaurant quality flavor
- Comes together in about 45-50 minutes
Pork Tenderloin with Mushroom Madeira Sauce is made in ONE Pan!
My favorite part about this recipe is that is it all made in ONE oven safe pan. You will need an oven safe pan because after pan searing the pork tenderloin, it will then be transferred in an oven for 400˚F. After the pork tenderloin cooks, the Mushroom Madeira Sauce is made in the same pan. Be sure that the pan you are using can withstand heat of 400˚F.
Some of my favorite pans that can be placed in an oven are linked below and I have personally used each one of these with no problem in the oven!
Preparing the pork tenderloin.
- If previously frozen, make sure the pork tenderloin is defrosted.
- Remove silver skin and any fat.
- Pat it dry with a paper towel.
- Salt and pepper all sides of the pork tenderloin.
- Brush all sides of the pork tenderloin with the Dijon mustard rub.
Oven roasting pork tenderloin to perfection.
Not only will this tenderloin be flavorful, it will also be juicy. Start by pan seeing the pork tenderloin on both sides so that a nice crust forms. To do this properly, make sure that your oil is hot, but not smoking. Place tenderloin in heated oil for about 2-3 minutes, then flip and cook for another 2-3 minutes. It should not cook all the way through. Pan searing is meant to give the meat its nice brown crust.
Next, transfer pork tenderloin into a preheated oven, covered with aluminum foil. Cook for 20 minutes or if you are using a meat thermometer, the internal temperature of the pork tenderloin should reach 145˚F – 150˚F. Anything above that will dry out the pork and compromise texture.
Allow meat to rest 5 minutes after cooking before slicing. The helps preserve the juices inside of the pork tenderloin so you are left with juicy, tender meat.How to make Mushroom Madeira Sauce
The best part about the sauce is that it is made in the same dish used to roast your pork tenderloin. Remove the tenderloin from the pan. Then, drain most of the pork drippings that are in the pan. Leave enough to cook the mushrooms and chopped onions in. Over medium heat, cook mushrooms and onions until softened. Remove the mushrooms and onions and add butter in the pan. As soon as the butter melts, whisk in flour until a paste forms. Add in water or broth and Madeira wine followed by the cooked mushrooms and onions. Whisk the sauce and add salt and pepper to taste. Let it simmer for about 5 minutes and your sauce is complete.
Can I substitute the Madeira wine?
You can substitute it with water or broth, however it will completely change the taste. The uniqueness of this dish is the flavor of the Madeira wine in the sauce. It gives the dish sweetness and signature flavor.
What pairs well with the Pork Tenderloin with Mushroom Madeira sauce?
Mashed potatoes is my favorite pairing for this dish. The Mushroom Madeira sauce is not only great over the pork tenderloin, but is acts like gravy over the mashed potatoes.
Adjusting the consistency of the sauce.
The consistency of the Mushroom Madeira sauce is not meant to be very thick but you certainly can make it thicker. To make it thicker, simply add one more tablespoon of all purpose flour to the melted better, whisking until a smooth paste forms. Keep in mind, the sauce will slightly thicken as it cools so you don’t want to go heavy with the flour.
- 1 lb pork tenderloin
- 1 tbs Dijon mustard
- ½ tsp garlic powder
- ½ tsp oregano
- 1 tsp rosemary
- 3 tsp oil plus more for pan searing
- 1 tsp kosher salt
- ½ tsp black pepper
Mushroom Madeira Sauce
- ½ lb fresh mushrooms sliced medium thick
- ½ medium yellow onion chopped
- ½ cup water or broth
- ¼ cup Madeira wine
- 2 tbsp butter
- 1 tbsp all purpose flour
- salt and pepper to taste
- parsley for garnish
- Preheat oven to 400˚F.
- Trim tenderloin of fat and any silver skin, then pat dry with a paper towel. Salt and pepper all sides of the pork tenderloin.
- In a small bowl, mix together Dijon mustard, oil, oregano, rosemary, and garlic powder. Brush the Dijon mustard rub over the tenderloin on both sides, pressing in the salt and pepper.
- Heat 1 Tbsp oil over med-high heat in a large oven-safe pan. Once oil is hot, add pork penterloin and brown on all sides or about 5-6 minutes total.
- Place in the oven and bake covered with aluminum foil at 400˚F for 20 mins, or until center of pork registers 145˚F – 150˚F.
- Remove from oven and transfer tenderloin in a separate dish. Drain most of the pork drippings from the pan, leaving enough to cook mushrooms and onions.
- Over medium heat in the same pan used to cook pork tenderloin, add mushrooms and onions and cook until tender.
- Remove mushrooms and onions and add butter to the pan. As soon as the butter melts, whisk in flour until a smooth paste forms. Add water or broth, Madeira wine, and cooked mushrooms and onions.
- Bring sauce to a low simmer for 5 minutes or until it has a sauce consistency, wisking frequently.
- Slice tenderloin into 1" thick slices and top with Mushroom Madeira Sauce. Enjoy warm