Kosher salt and freshly cracked black pepperto taste
2pork tenderloins(1-1¼ pounds each)
1poundportobello mushroomswhole 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 TenderloinPork and sage are amazing together. If you don’t have sage you could also use fresh or dried rosemary.
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