Pork tenderloin and mushrooms with red wine marinade




I spent the weekend in Houston celebrating my mom’s birthday. So of course I had to cook her favorite meal, which consists of pork and potatoes! My mom is not a hard one to please, she likes her pork no matter how it’s prepared, so each time I make it I try to incorporate new flavors and techniques. I found this simple marinade which tasted great (and made even better leftovers!) but what really added to the dish was cooking the mushrooms with the pork in the oven, allowing the flavors to all blend together. It was pretty marvelous, if I do say so myself.

  • 1/4 c balsamic vinegar
  • 1/4 c low sodium soy sauce
  • 1/4 c red wine
  • 1 boneless pork loin roast (about 1-1.5 lbs)
  • Salt & pepper to taste
  • 1 lb mushrooms, any kind, can by pre sliced or slice them yourself

Whisk together first three ingredients. Transfer to a plastic bag with the pork loin and let marinate for at least one hour (the longer the better), turning halfway through.

Preheat oven to 425 degrees. Remove pork from bag and place in baking sheet. Cover in extra marinade. Pour in the mushrooms. Season with salt and pepper to taste. Bake for about 25 minutes, or until internal temp reaches 160 and center is still slightly pink. Remove from the oven and let rest for 10 minutes. Slice and serve, drizzling extra marinade on the top.


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