Roast Pork Tenderloin With Potatoes And Mushrooms
Juicy roast pork tenderloin paired with savory potatoes, mushrooms, and aromatic herbs, perfect for a hearty family dinner or special occasion with rich flavors.
Ingredients
- 2 lean pork tenderloins (about 1 3/4 lb.)
- Salt and freshly ground pepper to taste ⓘ
- 1 tsp. ground cumin ⓘ
- 1 Tbsp. chopped fresh sage or 2 tsp. dried sage ⓘ
- 12 small white onions, peeled ⓘ
- 6 small red waxy potatoes, peeled ⓘ
- 8 medium mushrooms, whole ⓘ
- 2 garlic cloves, unpeeled
- 1 bay leaf ⓘ
- 1 Tbsp. vegetable oil or corn oil ⓘ
- 2 Tbsp. dry white wine ⓘ
- 1/4 cup water or fresh chicken broth ⓘ
- 2 Tbsp. chopped parsley ⓘ
Instructions
- Preheat oven to 425°F.
- Sprinkle the pork tenderloins with salt, pepper, and cumin.
- Place the tenderloins in a large roasting pan with enough space for vegetables.
- Sprinkle the tenderloins with chopped sage, then arrange onions, potatoes, mushrooms, garlic, and bay leaf around the pork in the pan.
- Brush the pork and vegetables with vegetable or corn oil.
- Place the pan on the stove and cook over medium-high heat, turning until lightly browned all over.
- Transfer the pan to the oven and bake for 30 minutes.
- Turn the meat and vegetables, basting occasionally.
- Pour off excess fat from the pan.
- Add white wine and water to the pan. Crush the unpeeled garlic cloves with a fork and add.
- Discard garlic skins and blend the garlic with the gravy.
- Return the pan to the oven and cook for an additional 10 minutes.
Tips & Substitutions
For a more intense flavor, marinate the pork tenderloins in the spices overnight. If you don’t have fresh sage, thyme or rosemary can be excellent substitutes. Consider adding a splash of balsamic vinegar to the pan for a tangy depth. If you want to save time, use pre-chopped vegetables to speed up prep.
Serving Suggestions
Serve the roast pork tenderloin sliced, drizzled with the pan gravy, and garnished with chopped parsley. It pairs beautifully with a refreshing Broccoli Salad By Vivian Weber or roasted seasonal vegetables. A side of creamy mashed potatoes or crusty bread would also complement this dish well.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork and vegetables in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through. This will help retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Pork Tenderloin With Potatoes And Mushrooms contains roughly 1807 calories, with 10g protein, 161g carbohydrates, and 127g fat. It is an excellent source of vitamin A (142% of the Daily Value), iron (59% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this recipe?
Absolutely! Feel free to swap out the potatoes and mushrooms for your favorite vegetables like carrots, bell peppers, or zucchini. Just ensure that the cooking times are similar to avoid undercooked or overcooked veggies.
How do I know when the pork is fully cooked?
The best way to check doneness is by using a meat thermometer. The internal temperature should reach 145°F. After removing it from the oven, let it rest for at least 5 minutes before slicing to allow the juices to redistribute.
Can I make this dish ahead of time?
Yes, you can prepare the dish up to the point of baking, then cover and refrigerate it for up to 24 hours. When ready to cook, bring it back to room temperature for about 30 minutes before baking to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).