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Juicy Pork Tenderloin with Mushroom Sauce

Ready in 20 minutes, this Juicy Pork Tenderloin with Mushroom Sauce is excellent for a quick weeknight meal!

Plate with green beans and sliced pork loin, covered in mushroom sauce.

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Juicy pork and tasty mushroom sauce, ready in 20 minutes? I hope you are as excited as I am!

Pork tenderloin has always been one of my most favourite meats, especially if cooked right, and what compliments pork better than anything else? Yup, you guessed it, mushroom sauce.

This mushroom sauce is super easy to make and is low carb, keto friendly and gluten free! Paired with green beans, roasted vegetables and/or cauliflower rice, this Juicy Pork Tenderloin with Mushroom Sauce is one meal to write home about! I hope you love it as much as my family and I do!

Plate of green beans with three slices of pork tenderloin. The plate is next to the remaining sliced pork, mushroom sauce and minced parsley.

Why it works

  1. It is a fast and easy meal, making it perfect for any day of the week.
  2. Searing the pork before it is roasted makes this tenderloin ultra juicy.
  3. The mushroom sauce is low carb and compliments the pork perfectly.
  4. You can choose your favourite vegetables to pair with this meal for a healthy and filling meal the whole family will love.

Ingredients

Pork Tenderloin

  • 1-1.5 lb pork tenderloin
  • sea salt
  • ground black pepper
  • garlic powder
  • onion powder

Mushroom Sauce

  • white mushrooms
  • onion
  • garlic
  • butter
  • sea salt
  • ground black pepper
  • beef broth
  • sour cream
  • heavy whipping cream
Roasted Broccolini, Green Beans and Carrots. These roasted vegetables are packed with flavour and carry the perfect texture. Crisp broccolini, vibrant carrots, crunchy green beans and roasted garlic play together beautifully to create an epic side dish that knows no bounds.
Roasted Veggies

Veggies

For my veggies I prefer green beans, broccolini or a combination of Roasted Vegetables. For these you’ll need your veggie of choice plus olive oil, sea salt and ground black pepper.

How to Make Juicy Pork Tenderloin with Mushroom Sauce

The Pork

Always start by getting that pork tenderloin prepped and ready to go.

Heat the oven to 400° and a skillet on medium high heat on the stove. Line a baking sheet with a non stick baking mat. Tenderize the pork by stabbing it all over with the tip of a sharp knife or by using a tenderizer.

In a little bowl combine the pork spices, then massage into the pork, all over each surface. Once the skillet is hot, sear the pork for a minute or so on each side to get those nice dark marks.

Seared pork tenderloin, ready to be transferred from the skillet to the baking sheet.

If you want to make Roasted Vegetables, prep these and add to the baking sheet, leaving room in the center for the pork. Otherwise, you’ll pan fry the green beans or broccolini, if that is what veggie you choose to pair with this dish.

Place the seared pork onto the baking sheet and bake in the preheated oven for about 15 minutes, until internal temperature reaches 145°. Let the pork tenderloin rest on the counter for 5-10 minutes before slicing into 1 inch rounds to serve.

Pork tenderloin slices on a cutting board, the rest of the tenderloin behind about to be sliced up.

The Mushroom Sauce

While the pork tenderloin is baking in the oven, it’s time to make the mushroom sauce!

Wash the mushrooms thoroughly, then chop into thin slices. Dice the onion and mince the garlic. Heat butter in a medium saucepan on medium high heat and once melted, add the prepared mushrooms, onion, garlic, black pepper and sea salt. Stir constantly and cook for 8-10 minutes, until the mushrooms have browned.

Deglaze the saucepan by adding 1/2 cup beef broth and scraping all of the little browned bits off the bottom with a wooden spoon. Turn the heat off and stir in the remaining 1/2 cup beef broth.

Using an immersion blender, puree the mushroom sauce until smooth, or skip this step if you like a chunky sauce. Stir in the sour cream and heavy whipping cream, then warm the sauce just until hot.

Veggies

Roasted Vegetables

If it’s a combination of roasted veggies you’re after, check out this Roasted Vegetables recipe, and add it to the baking sheet with the pork tenderloin. You may need to remove the pork from the baking sheet to rest on a cutting board so that the veggies can be placed back in the oven to bake longer than 15 minutes.

Green Beans

I looooove green beans and think they are the perfect veggie to pair with pork tenderloin. To prepare these, simply wash them and then trim the ends off.

When the pork tenderloin comes out of the oven to rest, heat a skillet on medium heat, add olive oil and, once hot, add the prepared green beans. Sprinkle with the sea salt and black pepper. Fry for a couple of minutes, then add a splash of water and cover with a lid. Allow the green beans to steam for 5 minutes.

Broccolini

Such a delicious option and so easy to make!

Once the pork comes out of the oven to rest, heat a skillet on medium heat, add olive oil and, one hot, add washed broccolini. Sprinkle with sea salt and ground black pepper. Fry in the hot pan until the broccolini is bright in colour and has some dark roasted marks, about 5 minutes.

Plate of green beans with three slices of pork tenderloin. The plate is next to the remaining sliced pork and mushroom sauce.

Low Carb Mushroom Sauce video:

Expert Tips to make this perfect the very first time

  1. Make sure the skillet is nice and hot when the tenderloin is added, otherwise you won’t get those nice sear marks.
  2. Deglaze the pot well with the beef stock- this helps to prevent the sauce from burning!
  3. If the sauce isn’t thick after it has been pureed, heat the sauce back up to a simmer and allow to reduce until nice and thick before adding the sour cream and heavy whipping cream – this should only happen if the pot wasn’t super hot when the beef stock was added to deglaze the pot. (the liquid should evaporate rather quickly when first added)
  4. Don’t have an immersion blender? The sauce can be cooled enough to pour into a blender to puree, or the sauce can be eaten as a chunky mushroom sauce.
Plate of green beans with three slices of pork tenderloin. The pork tenderloin has the mushroom sauce poured over top and the whole plate is garnished with minced parsley.

What to pair with Pork Tenderloin with Mushroom Sauce

There are a few side dishes I would pair with this Pork Tenderloin with Mushroom Sauce.

For a low carb option I would make Cauliflower Rice, mashed cauliflower, Roasted Vegetables or a salad like Mama Bear’s Garden Salad. Otherwise you could make rice, mashed potatoes or egg noodles.

Juicy pork tenderloin with Keto Mushroom Sauce and Roasted Vegetables.

Here are some other recipes you may love:

Chicken Alfredo with Roasted Vegetables

Keto Butter Chicken

Cabbage Lasagna

Prosciutto, Pesto and Feta Stuffed Flank Steak

Chicken Pesto Rollup

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Juicy Pork Tenderloin with Mushroom Sauce

Treat yourself, and your family, to this deliciously easy Juicy Pork Tenderloin with Mushroom Sauce. It is also low carb, keto friendly and gluten free!
Course Main Course
Cuisine Canadian, Low Carb
Keyword low carb mushroom sauce, pork tenderloin
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings 2 servings
Calories 383kcal
Author Aleta

Ingredients

Pork Tenderloin

  • lb pork tenderloin
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder

Low Carb Mushroom Sauce

  • 10 white mushrooms
  • 2 tbsp unsalted butter
  • ½ small onion
  • 3 cloves garlic
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • 1 cup beef broth
  • ½ cup full fat sour cream
  • ½ cup heavy whipping cream

Veggies

  • See post above for different options

Instructions

Equipment Needed

Ingredients

    The Pork

    • Heat the oven to 400° and a skillet on medium high heat on the stove. Line a baking sheet with a non stick baking mat or tin foil. Tenderize the pork by stabbing it all over with the tip of a sharp knife or by using a tenderizer.
    • In a little bowl combine the sea salt, pepper, garlic powder, onion powder, then massage into the pork, all over each surface. Once the skillet is hot, sear the pork for a minute or so on each side to get those nice dark marks.
    • If you want to make Roasted Vegetables, prep these and add to the baking sheet, leaving room in the center for the pork. Otherwise, you'll pan fry the green beans or broccolini near the end of the cooking time, if that is what veggie you choose to pair with this dish.
    • Place the seared pork onto the baking sheet and bake in the preheated oven for about 15 minutes, until internal temperature reaches 145°. Let the pork tenderloin rest on the counter for 5-10 minutes before slicing into 1 inch rounds to serve.

    The Mushroom Sauce

    • While the pork tenderloin is baking in the oven, it's time to make the mushroom sauce!
    • Wash the mushrooms thoroughly, then chop into thin slices. Dice the onion and mince the garlic. Heat butter in a medium saucepan on medium high heat and once melted, add the prepared mushrooms, onion, garlic, black pepper and sea salt. Stir constantly and cook for 8-10 minutes, until the mushrooms have browned.
    • Deglaze the saucepan by adding 1/2 cup beef broth and scraping all of the little browned bits off the bottom with a wooden spoon. Turn the heat off and stir in the remaining 1/2 cup beef broth.
    • Using an immersion blender, puree the mushroom sauce until smooth, or skip this step if you like a chunky sauce. Stir in the sour cream and heavy whipping cream, then warm the sauce just until hot.

    Notes

    See post above for vegetable options such as Roasted Vegetables or pan fried green beans and broccolini.

    Expert Tips

    1. Make sure the skillet is nice and hot when the tenderloin is added, otherwise you won’t get those nice sear marks.
    2. Deglaze the pot well with the beef stock- this helps to prevent the sauce from burning!
    3. If the sauce isn’t thick after it has been pureed, heat the sauce back up to a simmer and allow to reduce until nice and thick before adding the sour cream and heavy whipping cream – this should only happen if the pot wasn’t super hot when the beef stock was added to deglaze the pot. (the liquid should evaporate rather quickly when first added)
    4. Don’t have an immersion blender? The sauce can be cooled enough to pour into a blender to puree, or the sauce can be eaten as a chunky mushroom sauce.

    Nutrition Facts

    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
    Deduct the fibre from total carbs to get 1.3 g net carbs per serving of 1/2 lb pork tenderloin and 1/4 cup mushroom sauce.

    Nutrition

    Serving: 0.5lb pork with 1/4 cup mushroom sauce | Calories: 383kcal | Carbohydrates: 1.5g | Protein: 59.3g | Fat: 13.8g | Sodium: 583mg | Fiber: 0.2g

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