This is a dish that my mom made several times before I snagged the recipe. That way I didn’t have to wait for her to come down to North Carolina to make it for me:-). It’s funny how my mom will pick out a recipe to make that I would have passed over- however, when I try it, the dish quickly becomes one of my favorites. That happens a lot This is definitely one of those recipes.
I mentioned a few weeks ago how much I love pork tenderloin and this is without question my favorite way to serve it. It’s a simple recipe, but it does take a little while to cook, so I usually reserve this for a Sunday night dinner. The mushrooms, onions and celery in the gravy create some wonderful flavor so there is really no need to add any extra cream or butter to make this any more flavorful.
I usually serve this with some mashed potatoes (to pour the gravy over of course) and a simple veggie side like peas or green beans. You really don’t need anything else because the pork is the star here. Pork tenderloin very often comes in packages of two (which is what this recipe calls for) so you will definitely have leftovers if you are serving 4 or 5 people. You can easily freeze half of this dish and have another whole meal for another busy weeknight.
This is my oldest daughters’ favorite dish. She loves the mushrooms and they both love the meat. The girls always refer to any pork dish as chicken (which I think is funny.) Sometimes fish is even chicken (I guess because it’s white.) A few weeks ago when I made tofu, I told them it was chicken and it was gone in about two seconds flat – no questions asked. Any meat that is red is automatically steak. Anyways, I always think its funny when they do that:-).
So, I hope you enjoy this dish as much as we do. This is another one that is great to make with cooler weather coming our way. And yes, 80 degrees qualifies as cooler weather:-) Enjoy!
Recipe from Taste of Home
- 2 pork tenderloins (about 1 pound each)
- 3 tablespoons butter
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 medium onion, thinly sliced
- 1-1/2 cups sliced fresh mushrooms
- ½ cup thinly sliced celery (make sure you get some of the leaves in here as they add so much flavor)
- 2 tablespoons all-purpose flour
- ½ cup chicken broth
- In a skillet, brown pork on all sides in melted butter, Remove meat and place in an ungreased 9X13 baking dish. Sprinkle with salt and pepper and set aside.
- In the pan drippings, saute the onion, mushrooms and celery until tender (about 10 minutes.) Combine flour and broth until smooth and add to skillet with the vegetables. Cook and stir for 2 minutes over medium heat. The mixture will get thick and bubble. Pour over meat. Cover and bake at 325° for 1 hour or until a meat thermometer reads 160 degrees. Let sit for about 5 minutes before slicing.