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Herb Roasted Pork Tenderloin

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Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course

Ingredients
  

  • ¼ cup soy sauce
  • ¼ cup Worcestershire Sauce
  • 1 cup Madeira wine
  • ¼ cup oil
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • 1 tsp rubbed sage
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tsp pepper
  • 2 large, yellow onions thinly-sliced
  • 2 tbsp salted butter
  • 2 tbsp olive oil
  • 1 lb sliced cremini mushrooms
  • 1 cup beef broth
  • 1 1.5 lb package pork tenderloin

Instructions
 

  • Preheat oven to 350 degrees.
  • Stir together soy sauce and next 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.Reserve ¼ cup of marinade to mix with pan drippings.
  • Prick the pork tenderloin with a fork, and place in marinade, turning to coat. Cover and seal & chill for 2 hours; let stand at room temperature 30 minutes. Remove from marinade, discarding the marinade.
  • Place pork on a rack in a roasting pan.
  • Bake covered at 350 degrees for 40 minutes, or until meat thermometer inserted into the thickest portion registers 160 degrees.
  • While pork is roasting, melt butter with olive oil in a large skillet.  Heat the butter and oil over medium-high heat.  Throw in the onions, stirring occasionally, until the onions are golden brown and soft, or 20-25 minutes.  Add the sliced mushrooms and 2 tablespoons of the reserved Madeira marinade mixture.  Stir to combine and continue cooking until very deep in color, 5-7 minutes more.
  • Remove from heat, but keep warm.
  • Remove tenderloin from rack and wrap with foil to keep warm.
  • Scrape pan drippings from roasting pan into a 2 cup glass measuring cup.  You can further loosen the drippings from the pan by adding beef broth. Add the remaining reserved Madeira marinade mixture to the pan drippings/broth and mix well.  Measure 1 tablespoon cornstarch for each cup of the mixture.  Stir together cornstarch with 1/4 cup water until smooth, and stir into the drippings.
  • Pour mixture into a small saucepan; bring to a boil.  Boil, stirring constantly for 1 minute, or until thickened.
  • Slice the tenderloin, top with the carmelized onions and mushrooms, and drizzle with Madeira/drippings mixture.  
  • Yield:  6-8 servings

Notes

Preparing the onions/mushrooms step can be done earlier in the day to free up your time before serving.  Just complete Step 6, cool mixture slightly and store in the refrigerator until the pork loin is roasted.  Take out, reheat and simmer in skillet until you are ready to serve.