Garlic Pork Tenderloin with Mushroom Gravy

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Season the pork tenderloins generously on all sides with kosher salt and freshly ground black pepper. Place them side-by-side in a 9x13-inch baking dish. (5 minutes)

Recipe View In a saucepan over medium heat, melt the butter. Add the minced garlic and drained mushrooms. Cook, stirring frequently, until the garlic is fragrant and the mushrooms have softened, about 5 minutes. Stir in the balsamic vinegar to deglaze the pan. (10 minutes)

Recipe View Pour the mushroom sauce evenly over the pork tenderloins, ensuring the sauce seeps between them. (2 minutes)

Recipe View Bake in the preheated oven until the pork tenderloins are lightly pink in the center and an instant-read thermometer inserted into the thickest part registers at least 145 degrees F (63 degrees C), about 45 minutes. (45 minutes)

Recipe View Remove the tenderloins from the baking dish and transfer them to a serving platter. Tent loosely with foil and let rest for 10 minutes before slicing. (10 minutes)

Recipe View Carefully drain the drippings from the baking dish into a measuring cup, scraping up any browned bits from the bottom. Skim off 1/4 cup of the fat from the drippings and pour it into a saucepan. Add enough chicken broth to the drippings to make 2 cups of liquid. (5 minutes)

Recipe View In a separate small bowl, whisk the flour into the broth-drippings mixture until smooth. This prevents lumps from forming in the gravy. (2 minutes)

Recipe View Pour the broth-drippings mixture into the saucepan with the reserved fat. Cook over medium heat, stirring constantly, until the gravy thickens to your desired consistency, about 5 minutes. Season to taste with salt and pepper. (5 minutes)

Recipe View Slice the pork tenderloins into medallions and arrange them on the serving platter. Spoon half of the gravy over the medallions. Serve the remaining gravy in a gravy boat alongside. (5 minutes)