Pork Tenderloin Recipe

Preheat oven to 400° F. Line a baking sheet with foil.

Season the pork with salt and pepper.

Heat oil in a large skillet over medium-high heat. Brown the tenderloin in the pan, rotating until all sides are golden. Place on prepared baking sheet.

Cook for 18 to 20 minutes or until a thermometer reads an internal temperature of 145℉.

Allow to rest for at least 5 minutes before slicing.

Heat oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes, stirring occasionally, until browned and starting to soften.

Add onion and thyme. Reduce heat to medium and cook for 5 minutes more.

Add the wine and Worcestershire to the pan. Simmer for 2 to 3 minutes, stirring to loosen any bits off the pan, until the liquid has nearly evaporated from the pan.

Add the butter to the pan, stirring to melt. Sprinkle in the flour and stir to coat the mushrooms. Cook for 1 to 2 minutes more.

Gradually whisk in broth and bring to a boil.

Simmer until thickened, about 4 to 5 minutes. Taste and season with salt and pepper as desired. Serve with sliced tenderloin.