The best pork tenderloin is roasted in the oven together with onions, mushrooms, and a beer bottle. The moment it leaves the oven, it melts in your lips. We all love this recipe, which is thanks to my mother. As there is a lot of gravy, I generally serve it with handmade mashed potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups all-purpose flour
- 2 (1 pound) pork tenderloins
- 1 pinch salt and ground black pepper to taste
- 4 tablespoons vegetable oil
- 1 white onion, chopped
- 2 (4.5 ounce) jars sliced mushrooms, drained
- 1 (12 fluid ounce) can or bottle domestic beer
- 2 (1 ounce) packages dry onion soup mix
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour flour onto a work surface. Rinse pork tenderloins, pat dry, and then dredge in flour. Shake off excess flour and season with salt and pepper; some flour may remain.
- Heat oil in a large skillet over medium heat. Add pork to the hot oil and cook until well-browned, 2 to 3 minutes per side. Transfer to a medium baking dish leaving any oil and drippings in the skillet.
- Add onion to the pan drippings and cook over medium-low heat for 5 minutes. Add mushrooms and saute until onion is translucent and cooked, about 5 minutes. Pour the onion-mushroom mixture over the pork.
- Whisk beer and soup mix together in a bowl until well blended. Pour beer mixture into the baking dish, making sure that it both covers and surrounds the pork, mushrooms, and onions. Cover tightly with aluminum foil.
- Bake in the preheated oven until pork is slightly pink in the center and gravy is bubbling, about 1 hour. Remove from the oven and set aside, still covered, to allow it to cook a little bit longer outside of the oven, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 2 g |
| Sodium | 633 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This was very tasty and made for a great Sunday dinner. I only made one real change and that was I used real mushrooms as I do not like canned/jarred mushrooms. It did not take quite as long to cook as called for, more like about 40-45 minutes.