Onion-Crusted Pork Tenderloin With Golden Mushroom Sauce

A mouth-watering pork tenderloin encrusted in French fried onions and drizzled with golden mushroom sauce.

Servings

Calories 84kcal

Author Sara

Preheat oven to 400 degrees.
Whisk the egg in a small bowl.
Dredge the tenderloin in the egg and roll in the crushed French fried onions until completely covered.
Place the tenderloin onto a greased shallow baking pan.
Tent a piece of tinfoil over the tenderloin to prevent the onions from burning and place in the oven for 20-30 minutes.
While the meat is cooking, in a sauce pan, sauté the onion, garlic and mushrooms with the butter and the salt.
Whisk in the soup and the milk and cook the mushroom mixture for 10 minutes or until the sauce reaches the consistency you like.
When the internal temperature of the pork reaches 145 degrees Fahrenheit, remove the pork from the oven and allow the meat to rest for 5 minutes.
Spoon the sauce over the tenderloin with some chopped fresh parsley for garnish when serving.

Crush French Fried Onions Evenly: Ensure that the French fried onions are crushed to a consistent texture for an even coating on the pork tenderloin. Using a food processor or placing the onions in a sealed plastic bag and gently crushing them with a rolling pin can help achieve uniformity. Avoid large chunks, as they may not adhere well to the tenderloin.
Monitor Pork Tenderloin Temperature: To achieve the perfect doneness and prevent overcooking, use a meat thermometer to monitor the internal temperature of the pork tenderloin. Remove the tenderloin from the oven when it reaches an internal temperature of 145 degrees Fahrenheit, as it will continue to cook slightly while resting. This ensures juicy and tender pork without drying it out.
Adjust Mushroom Sauce Consistency: The consistency of the mushroom sauce can be adjusted according to personal preference. If you prefer a thicker sauce, simmer it for a longer time to reduce and thicken. Conversely, if you prefer a thinner sauce, add a little more milk or broth. Taste the sauce as it cooks and adjust the seasoning, such as salt and pepper, to suit your taste buds.