Savory Pork Tenderloin with Mushrooms and Carrots
Experimental Cookie Dough
Experimental Cookie Dough
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  • 2 lb pork tenderloin with fat trimmed
  • 8 oz sliced baby bella mushrooms
  • 1 red onion thinly sliced
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried herbs de provence
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 medium carrots cut into thick slices
  • salt and pepper to taste
  • Preheat oven to 400 degrees Fahrenheit.
  • Combine dried herbs, garlic, salt and pepper, and olive oil in a small bowl until well mixed.
  • Place pork tenderloin in a large baking dish and rub olive oil and herb mixture all over the pork loin.
  • Place mushrooms and carrots around the tenderloin. Sprinkle sliced onions over the tenderloin.
  • Bake uncovered for about 40 minutes.
  • Take out baking dish and cover with foil and bake for another 20 minutes or until pork is just cooked through and there's no blood oozing out.



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