Whether it’s Thanksgiving, Christmas or a special weekend feast with friends and family, this dish of roasted pork tenderloin with mushrooms, thyme, red pickled Balsamic onions and pecans will impress and satisfy your guests with its French bistro elegance and amazing flavors.
My Festive Pork Tenderloin With Mushrooms
I was inspired to make this recipe after eating a dish of roasted pork with oyster mushrooms at a French bistro restaurant in Paris. I loved the combination of sweet pork meat and woody mushrooms together, which were cleverly complimented with some raw pickled onions and nuts.
I wanted to create something similar with the more accessible button mushrooms and some of my own additions and thought that it would work well as a centrepiece dish at a dinner table. I think this porn tenderloin with mushrooms dish is a great alternative to larger roast meats or whole birds that we are so used to for a Sunday lunch or over the holidays.
The pork tenderloin recipe has a few parts to it but it’s not difficult in any way and can be enjoyed even on a weeknight, especially if you do a little prep ahead of time.
What You’ll Need
- Pork Tenderloin: The centerpiece of the dish. Pork tenderloin is also known as pork fillet and it’s a long, thin cut of pork that is very tender and juicy. I know a lot of people who generally don’t like pork but they seem to really enjoy pork tenderloin as the meat has a more subtle flavor. Personally, it’s my favourite cut of pork and I love it roasted or grilled. You can pick it up in most supermarkets or at your local butcher.
- Alternatives to pork tenderloin: rub 6-8 pork cutlets or pork chops with the same spices and pan-fry until ready, then serve with the roasted onions, mushrooms and garnishes. Lamb, beef or chicken fillets would also work well with the flavors and ingredients of this dish.
- Onions: Red onions are finely chopped and marinated in Balsamic vinegar and mustard. They add the zest and freshness to the dish, as well some lovely crunch. The acidity and sweetness cut through the heavier flavors of the meat and really bring this dish to life.
- Mushrooms: I used Swiss brown/cremini mushrooms but you can buy regular white ones or mix it up with other more interesting varieties of mushrooms.
- Nuts & Herbs: Pecans, rosemary, and thyme.
- Flavor Enhancers: Balsamic vinegar, garlic, olive oil, and Dijon mustard.
- Optional Garnish: Fresh parsley or additional pecans.
How To Make Pork Tenderloin With Mushrooms & Onions
- Prepare Pork: Rub tenderloin with cinnamon, nutmeg, salt, and pepper; sear in a hot pan until browned.
- Roast Pork: Transfer seared tenderloin to the oven and roast on top of red onion wedges, until cooked to your liking.
- Pickle Onions: Finely chop red onions and marinate in balsamic vinegar and Dijon mustard.
- Sauté Mushrooms: Cook mushrooms with garlic and thyme in olive oil until tender.
- Assemble & Serve: Slice the roasted pork and serve topped with sautéed mushrooms, pickled onions, and chopped pecans.
Recipe Tips
- Pork cutlets, lamb, beef, or chicken fillets can be used with similar seasoning.
- Experiment with different types of mushrooms for varied flavors.
- Make ahead: Marinate the pork and pickle the onions ahead of time to streamline cooking. The slicing of the onions and mushrooms can also be done ahead of time to save time.
Serving Suggestions
This roasted pork tenderloin pairs beautifully with hearty sides like my sour cream mashed potatoes or roasted root vegetables to soak up the balsamic juices.
For a lighter option, serve it alongside a crisp arugula salad or grilled asparagus. If you’re feeling indulgent, add a side of garlic butter rice or a crusty loaf of bread to complete the meal.
For drinks, a light Pinot Noir or a medium-bodied white wine like Chardonnay will complement the dish perfectly, making it a versatile choice for both casual dinners and special occasions.
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Pork Tenderloin With Mushrooms & Balsamic Onions
Ingredients
For the pork
- 1.2 kg pork tenderloins 2.6 lbs. / 2 whole tenderloins
- 1 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon onion powder optional
- 1 tablespoon coconut oil
- 2 large red onions cut into 8 wedges each
- 2 tablespoons olive oil
- A little extra salt
For balsamic mustard onions
- 1/2 medium red onion finely diced
- 1 teaspoon Dijon mustard
- 1 tablespoon aged Balsamic vinegar or 1 tablespoon regular balsamic mixed in with 1 teaspoon honey or maple syrup
- Pinch of salt
- 1 tablespoon olive oil
For the mushrooms
- 200 g cremini mushrooms 7 oz. wiped and cut in halves
- 1 tablespoon olive oil
- 1 tablespoon butter or ghee, coconut oil/lard for completely dairy-free
- 1/2 teaspoon sea salt
- 2 garlic cloves finely diced
For the finishing sauce & garnishes
- 1 tablespoon butter or ghee
- 2 cloves of garlic roughly diced
- 2-3 sprigs of fresh thyme
- 5-6 pecans or walnuts chopped roughly
Instructions
- Prepare the pork. In a small bowl, combine sea salt with the spices and pepper. Rub the spice mix into the pork tenderloins on both sides and set aside for 15-20 minutes. You can do this ahead of time: wrap the meat in Gladwrap or place it in an airtight container, and refrigerate overnight. (Make sure to bring the meat to room temperature before cooking.)
- Prepare the balsamic onions. Combine the diced onions with balsamic vinegar, mustard, salt, and olive oil in a small bowl. Set aside to pickle for 15-20 minutes. This step can also be done ahead of time and stored in the fridge.
- Cook the pork. Preheat the oven to 175-180°C (350-360°F). In a large frying pan or skillet, heat 1 tablespoon of coconut oil over high heat. Cut the tenderloins into two halves so they fit in the pan. Cook over high-medium heat for 4 minutes on each side.
- Drizzle a tablespoon of olive oil or coconut oil onto a flat baking tray, then transfer the pork pieces to the center. Arrange the wedges of red onion around the meat, drizzle with another tablespoon of olive oil, and sprinkle with a little salt. Place the tray on the middle oven shelf and roast for 18 minutes, turning the pork halfway through and rotating the tray for even cooking.
- Cook the mushrooms. Heat a tablespoon each of olive oil and butter (or ghee) in a frying pan over medium-high heat. Add the mushrooms and season with half a teaspoon of salt. Pan-fry for 10 minutes, stirring occasionally. At the 8-minute mark, add the garlic and cook for the remaining 2 minutes, stirring a few times. Once cooked, transfer the mushrooms to a bowl.
- While the pork and mushrooms are cooking, pre-chop the pecans (or your preferred nuts).
- Finish the pork. Remove the tray from the oven and transfer the pork to a cutting board and the onions to a bowl. Pour any leftover juices into an empty skillet or frying pan, then add a tablespoon of butter (or ghee), thyme leaves, and garlic. Place over medium-high heat and cook for 1-2 minutes, stirring. Slice the pork (on an angle) into thick pieces and return it to the pan, along with any pork juices. Stir through the thyme and garlic sauce, then remove from the heat.
- Assemble the dish. Transfer the pork pieces to a large serving plate, and scatter the roasted onions and mushrooms over and around the meat. Pour any remaining thyme and garlic jus over the top. Sprinkle evenly with the pickled balsamic onions and chopped pecans. Garnish with fresh thyme sprigs or chopped chives, parsley, or scallions for a touch of greenery. Serve immediately.
Sounds delicious! But, one thing in your description made me stop and pause a moment – ghee is dairy. It’s clarified butter. Arguably it’s lactose-free (or at worst very low lactose) assuming it’s been made properly, but it is still very much a dairy product and could harm someone with a dairy allergy.
Hey Elizabeth, thanks for your comment. I think people with a severe allergy to dairy will be checking ingredients and are probably well aware of ghee. I am sure they will decide to replace it with something else.
Great ratings, but no one tried it?? I’m looking to do something with the oyster mushrooms I harvested.. looks good …may have to go out on a limb with this one! 5 stars and have not try it.. 🤔 Is that really a rating?
I can assure you this is very delicious and would absolutely work with oyster mushrooms! My partner can’t have any other mushrooms except for oyster ones right now, I wish I could harvest my own. Do you get them from the local woods or grow them yourself?
I’m waiting for you to one day open a restaurant – I’ll be first in line to visit! This looks absolutely delicious!
What a wonderful pork tenderloin recipe. Love the balsamic addition.
Holy smokes this looks amazing!!!! Those colors!
Love all the color and flavor ! So festive and perfect for holiday season !
Mmmmmmm this looks amazing! Making me hungry looking at it!
Balsamic with pork is genius! I never think to add nuts to dishes, thanks for the inspiration!
This is beautiful! Such a lovely meal! Pork tenderloin is my husband’s favorite, I’m going to have to make this. Those mushrooms and balsamic onions sound amazing!
I pinned this as soon as I saw it and cannot wait to make it!
This looks so delicious, and perfect for all the entertaining I have coming up in the next few months!
This is a great alternative to a roast for the holidays! We are having a smaller gathering with part of the family this year and I think this will serve beautifully for that! Thank you!
I love pork tenderloins and those balsamic mustard onions sound amazing! Bookmarking this recipe to try later. Thank you!