Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Garlic Herb Pork Tenderloin with Carmelized Onions & Thyme Mushrooms October 10, 2010

Garlic Herb Pork Tenderloin with Carmelized Onions & Thyme Mushrooms

Jamie says:  I’ve been enjoying talking to my foodie friends about cooking.  My friend Bryan and I were talking about cooking with different oils.  It reminded me that different oils have varying smoke points.  I tried canola oil (a switch from the usual EVOO) and was quite impressed.

Garlic Herb Pork Tenderloin with Carmelized Onions & Thyme Mushrooms


  • 2 lbs whole pork tenderloin, extra lean pork (Publix)
  • 1 tsp extra virgin olive oil (Filippo Berio)
  • 4 cloves garlic
  • 1 tsp oregano
  • 1 tsp crushed rosemary
  • 1/4 tsp salt
  • dash freshly ground pepper
  • 1 1/2 Tbsp canola oil (Publix) 
  • 1 medium onion
  • dash black pepper
  • 8 oz package baby bella sliced mushrooms (Publix)
  • 1 1/2 Tbsp Smart Balance light original with flax buttery spread
  • 1 tsp thyme


  1. Prehead oven to 350°F.  Rinse pork and place in a 13×9″ baking dish.  Top with extra virgin olive oil.  Mince garlic.  Add garlic and oregano, rosemary, 1/8 tsp salt (reserving other 1/8 tsp for onions), and pepper to top of pork.  Bake for about 40 minutes.
  2. Meanwhile, heat a large saute pan on medium heat and add canola oil.  Thinly slice onion and add to saute pan.  Sprinkle pepper on top.  Cook for about 45 minutes, stirring occasionally.
  3. In a medium-sized saute pan, melt butter on medium heat.  Rinse mushrooms and pat dry.  Add mushrooms to melted butter along with thyme.  Cook for about 15 minutes on medium heat and 10 minutes on medium-low heat, stirring occasionally. 
  4. Broil pork tenderloin for about 4 minutes.  Assemble meal.  Serves: 2 with about 4 extra servings of pork for leftovers.  Enjoy!

The outstanding taste of the meal made up for the absence of color on the plate.  The onions were soft with a crunch.  I think I liked the canola oil even better than extra virgin olive oil for them.  The pork was juicy and flavorful.  The garlic added a little crunch, too.  The butter and thyme made a nice combo for the mushrooms.  Dinner was a success.

  • Nutrition note:  Pork is a good source of the B vitamin thiamin.  Thiamin is required for some of the enzymes in your body to function.

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