Whole pork tenderloin with mushrooms, the pork tenderloin with mushrooms without cream that you can cook in the oven or in an air fryer. Today we’ll prepare the pork tenderloin served with mushrooms and mashed potatoes (homemade), tender and succulent. A traditional meat main course that brings flavor and joy to the table at low cost. Pork tenderloin is highly appreciated in cooking for its versatility and tenderness, because this cut of meat, when cooked with a few precautions, allows you to serve a chic main course at modest prices, as good as the Orange Pork Tenderloin or the Pork Tenderloin with Apple Sauce. This recipe for whole pork tenderloin with mushrooms is a simple and quick roast that is original and flavorful, allowing you to prepare an elegant, succulent, tender and very tasty meat main course that will win everyone over at the first bite. Let’s go to the kitchen now, but before we start cooking, remember if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram, and here you’ll find 10 Christmas main courses that you’ll surely like! If you also enjoy even more refined meat mains, here’s the recipe for Roast Beef and for Beef Wellington.

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients to make pork tenderloin with mushrooms

1.1 lb pork tenderloin
1.1 lb champignon (button) mushrooms
7 oz porcini mushrooms (fresh, dried or frozen)
2 cloves garlic
3.5 tbsp butter
4 leaves bay leaves
2 sprigs rosemary
1 tsp cornstarch
2/3 cup water
3 potatoes (medium)
3/4 cup milk (or as needed)
to taste salt
to taste nutmeg
2 tbsp butter

Tools

Pot
Air fryer

Preparation of pork tenderloin with mushrooms

After purchasing the whole pork tenderloin, remove any excess fat, tie it with kitchen twine (this step is not essential but will help keep its shape) and dredge it in flour,
In a pan gather the garlic, rosemary, bay leaves and 3 1/2 tbsp of butter. Turn the heat on and start warming everything.
Place the tenderloin in the pan and brown it in the butter over high heat, turning so it browns evenly. Be careful not to pierce the meat under any circumstances.
When the tenderloin is evenly golden, transfer it to a small roasting dish, add the remaining butter and cook at 356°F in a conventional oven for 20-25 minutes or in an air fryer for 20 minutes at 338°F. Collect the cleaned mushrooms, cut into 4 or 6 pieces, in the same pan where you browned the tenderloin (do not wash it), add porcini or a mixed frozen mushroom blend to enrich the flavor and season with salt. Let them cook over high heat for about 5-6 minutes,
prepare a mix of cornstarch and water and pour it over the mushrooms, let the sauce thicken and add parsley (I only had dried).
Return to the tenderloin: if you have a kitchen thermometer, check the internal temperature, which should not exceed 158°F, nor be lower than 149°F (pink center). Let it rest covered and kept warm for 10 minutes, well wrapped in plastic wrap or foil, then slice and plate, serving on a bed of homemade mashed potatoes and accompanied by the mushrooms and their cooking juices.
For the mashed potatoes I cooked them in the microwave for 20 minutes at 750W after rinsing and wrapping them in parchment paper. You can simply boil them instead.
Once cooked I peeled and mashed the potatoes. I added a pinch of salt, butter, nutmeg, and warm milk little by little and mixed until the mash thickened. Boiled potatoes will absorb more liquid than microwaved ones, so adjust by adding milk little by little.