This pork tenderloin recipe was delicious! Even got my husband’s approval which is huge because he is picky when it comes to pork! I would say 75% of the pork he eats is “dry.” Luckily, this was in the 25%! Perfect flavors with the mushrooms, onions, and thyme. Highly recommend!
- 2 tbsp canola oil
- 1 lb pork tenderloin
- 1 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 12 oz sliced mushrooms
- 3 cups onions, sliced
- 2 tbsp chopped fresh thyme
- Heat oil in a large high-sided skillet over medium. Sprinkle pork with 1/2 tsp salt and 1/2 tsp pepper. Add pork to pan; cook, turning occasionally, until browned on all sides and a meat thermometer inserted into thickest portion registers 145 degrees, about 15 minutes. Remove from pan; keep warm.
- While pork is cooking, cook wild rice according to package instructions.
- Add mushrooms, onions, thyme, remaining salt and pepper; cook, stirring and scraping pan to loosen the browned bits from bottom of pan, until vegetables are soft, about 7 minutes. Cut pork crosswise into thin slices; serve with mushrooms and onions.