Pork Tenderloin With Bacon-Mushroom Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A recipe pulled out of the local paper that I quickly "Frankensteined" to use what I had on hand.”
1hr 10mins

Ingredients Nutrition


  1. Heat beef stock to a simmer in a medium saucepan over medium heat; add thyme, rosemary and mushroom stems. Simmer 30 minutes.
  2. Heat 1 Tbs of the oil in a large skillet over medium-high heat; add bacon & green onions. Cook stirring occasionally, until bacon is crisp; add sliced mushroom caps. Cook stirring often, 3 minutes. Add 1/4 cup of the wine; heat to a simmer. Simmer 10 minutes. Add beef stock/mushroom mixture and the cream (or half-and-half) to skillet; heat to a simmer. Simmer 15 minutes.
  3. Meanwhile, in a separate heavy skillet heat 1 Tbs of the oil over high heat until very hot, cook tenderloin slices, in batches, adding more oil if necessary until lightly browned, about 2 minutes per side. Season with salt & pepper to taste (remember bacon/prosciutto can be salty). Set aside, keep warm.
  4. Add remaining 1/4 cup of wine to the heavy skillet the tenderloin was cooked in; cook, stirring to scrape up browned bits, until wine reduces by half, 5 minutes. Add this to the simmering mushroom sauce. If mushroom sauce seems thin - thicken with 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water. Add parsley & pepper to taste. Serve pork with sauce.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a