Here is my first attempt at cooking a pork tenderloin. The recipe I used comes from Lipton Recipe Secrets Soup Mix Magic cook book. I added mushrooms to this recipe and roasted them right along with the pork, and were they ever tasty! I saved the leftover pan gravy to use as a marinade for more mushrooms.
1 (1 1/2 – 2 lb) boneless pork tenderloin
ground black pepper
2 tbsp olive oil, divided
1 envelope Lipton Recipe Secrets Onion Soup Mix
1/2 cup apple juice
2 tbsp firmly packed brown sugar
3/4 cup water
1/4 cup dry red wine (or water)
1 tbsp all-purpose flour
1 package whole mushrooms (optional)
Preheat oven to 425F
In a small roasting pan or baking pan, arrange pork. Season with pepper and rub with 1 tbsp olive oil. If using, rinse mushrooms in lukewarm water and arrange around tenderloin. Add more oil if needed to prevent burning. Roast uncovered 10 minutes.
Meanwhile, in a small bowl, combine remaining 1 tbsp olive oil with soup mix, apple juice, and brown sugar. Pour over pork and mushrooms, continue roasting 10 minutes or until desired doneness. Remove pork and mushrooms to serving platter and cover with aluminum foil.
Place roasting pan over medium-high heat and bring pan juices to a boil, scraping up any browned bits from bottom of pan. Stir in water, wine, and flour. Boil, stirring constantly, 1 minute or until thickened.
To serve, thinly slice pork and drizzle with gravy.
Shown below, with mushrooms:
September 19th, 2007 at 5:16 am
[...] recipe originally appears as Onion-Apple Glazed Pork Tenderloin from the Lipton cook book, and here is my updated version. I added fresh onion and sage, instead [...]