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Roasted Pork Tenderloin With Mushrooms Sage and Thyme

With only a few minutes of prep, this delicious healthy roasted pork tenderloin with mushrooms sage and thyme can turn into a gourmet meal in under an hour!
Course Main Course
Cuisine American
Keyword garlic, Oven Roasted, pork, Pork Tenderloin, sage, Thyme
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 590kcal
Author David & Debbie Spivey


  • 4 cloves garlic minced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried sage (2 teaspoons fresh)
  • 2 teaspoons fresh thyme chopped (1 teaspoon dried)
  • Kosher salt and fresh cracked black pepper to taste
  • 2 pork tenderloins (1-1¼ pounds each)
  • 1 pound portobello mushrooms whole or quartered


  • Preheat oven to 400 degrees F.
  • Rinse the tenderloins under cold running water and blot dry with paper towels. Generously season the tenderloin on all sides with salt and pepper, to taste.
  • Heat the oil in a large, heavy, cast iron or ovenproof skillet over medium-high heat. When the oil is hot, stir in the garlic, sage, and thyme. Cook until the garlic is fragrant; about a minute or so (Do not brown, which makes the garlic bitter!).
  • Add the meat to the pan and toss with the garlic, herbs, and oil. Then leave the meat alone and do not move it. Leave the meat alone and let it sear for a minute or two (see note). When the meat releases from the pan and is browned, flip it over and sear the other side. Then roll it over on each side to brown all the way around. When the meat is browned on all sides, the inside will still be raw. This takes about 3 to 5 minutes total.
  • Stir in the mushrooms and toss with the garlic and herb-infused oil. Transfer the pan into the preheated oven and bake until the pork is done and juices run clear and the internal temperature reaches 145 degrees F; about 25 to 30 minutes.
  • Transfer the roasts to a cutting board, tent with foil and let rest for 5 minutes. Slice the meat and serve warm, topped with the roasted mushrooms.


This recipe can easily be cut in half. In fact, that’s what I do for just the two of us. If I didn’t we’d be eating the pork tenderloin all week!
Searing meat is very important! I highly recommend reading #2 through #5 of the post: 5 Steps to Amazing Oven-Baked BBQ Pork Tenderloin
Pork and sage are amazing together. If you don’t have sage you could also use fresh or dried rosemary.


Calories: 590kcal | Carbohydrates: 2g | Protein: 94g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 294mg | Sodium: 241mg | Potassium: 1994mg | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1.2mg | Calcium: 34mg | Iron: 4.7mg
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