Moist pork tenderloin marinated in a savory mushroom gravy.
Sunday dinners are always the best.
Sundays were always a favorite growing up because we always got the best dinners. Sunday dinners were always served on the best china and the meal was always unforgettable. This delicious pork tenderloin is a meal that frequented our home on Sundays. It is a moist tenderloin marinated in a savory mushroom gravy. The best meal for any guest.
Ingredients
- 2-3 pork tenderloins
- Marinade:
- 1 1/4 c vegetable oil
- 3/4 c soy sauce
- 1/4 c Worcestershire sauce
- 2 T dry mustard
- 1 T pepper
- 1/2 c red wine vinegar
- 1 1/2 T parsley
- 1/3 c lemon juice
- 2 cloves garlic, minced
- 8 ounces sliced fresh mushrooms
Instructions
- Blend the above marinade ingredients in blender. Pour half of the marinade over tenderloins and marinate for 3-4 hours or overnight.
- Grill pork on the barbeque at medium heat for about 20 minutes, turning and basting occasionally. Or preheat an oven skillet at 425 degrees. Roast the tenderloin for 15-20 minutes until the internal temperature reads 145 degrees or the inside turns white. Let the tenderloin sit for 5 to 10 minutes before serving.
- Add mushrooms to the reserved marinade and heat.
- Slice tenderloins and pour marinade over the top to serve.
- Recipe: Favorites, A collection of favorite Ivory family recipes. Page 166
I love this dish because it is simple to make. It literally takes five minutes to blend the marinade. I like making it the night before so that it is filled with the rich marinade flavor. You can always marinade it for 3-4 hours before cooking. I use half of the marinade on the meat and save the other half for the gravy.
Serve it with mashed potatoes.
It is quick to make on the grill or even baked in the oven. It leaves the best flavors and is always a favorite at the dinner table. If you are looking for something new to bring to the table, give this delicious pork tenderloin a try. I love serving it with my prepare ahead holiday mashed potatoes.
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