Ultimate Pork Tenderloin with Mushroom Sauce

This ultimate pork tenderloin is baked in the oven with mushrooms, onions and a bottle of beer. It comes out so tender, it melts in your mouth. Thank you to my mother for this recipe, it's a family favorite. I usually serve it with homemade mashed potatoes, since it makes a lot of gravy.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 325 Calories

Ingredients

• 2 cups all-purpose flour
• 4 tablespoons vegetable oil
• 1 pinch salt and ground black pepper to taste
• 1 white onion, chopped
• 2 (1 ounce) packages dry onion soup mix
• 2 (1 pound) pork tenderloins
• 2 (4.5 ounce) jars sliced mushrooms, drained
• 1 (12 fluid ounce) can or bottle domestic beer

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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).